Creamy Potato Salad Light (Printable)

Light, creamy potato salad with yogurt, dill, celery, and onions. Perfect for healthy gatherings.

# What You Need:

→ Vegetables

01 - 1.65 pounds small new potatoes, scrubbed
02 - 3 stalks celery, finely diced
03 - 4 spring onions, thinly sliced
04 - 2 tablespoons fresh dill, chopped

→ Dressing

05 - 2/3 cup Greek yogurt (2% or nonfat)
06 - 2 tablespoons light mayonnaise
07 - 2 teaspoons Dijon mustard
08 - 1 tablespoon white wine vinegar
09 - 1/2 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Place scrubbed new potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are fork-tender. Drain and allow to cool slightly.
02 - Once potatoes are cool enough to handle, cut them into bite-sized pieces.
03 - In a large mixing bowl, combine Greek yogurt, light mayonnaise, Dijon mustard, white wine vinegar, sea salt, and freshly ground black pepper. Whisk until smooth and homogenous.
04 - Add cooled potatoes, finely diced celery, sliced spring onions, and chopped dill into the bowl with the dressing. Gently toss until all ingredients are thoroughly coated.
05 - Refrigerate the potato salad for at least 30 minutes to allow flavors to meld. Serve chilled.

# Expert Advice:

01 -
  • The salad tastes rich and creamy, but is secretly light enough to go back for seconds.
  • It's become a staple because it holds up at room temp and doesn’t wilt during long, sunny afternoons.
02 -
  • If you overcook the potatoes just a little, the whole salad becomes mushy by the time it chills.
  • Whisking the dressing separately before adding the vegetables is the trick to getting every bite perfectly coated without breaking the spuds.
03 -
  • Don’t skip chilling! Even 30 minutes goes a long way in deepening flavor and texture.
  • The real secret is to leave just enough dressing so each piece is shiny, not soupy.
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