Go Back
+ servings
spoon holding a scoop of potaot salad over a bowl of potato salad
Print

Mom's Favorite Potato Salad

This is my family's favorite healthy potato salad with soft potatoes, hard-boiled eggs and creamy mayo and yogurt dressing.
Course Side Dish
Cuisine American
Keyword healthy potato salad, potato salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 295kcal

Ingredients

  • 3 lbs gold/russet potatoes
  • 6 eggs
  • 1 medium sweet white onion
  • 6 celery stalks
  • ½ cup mayo
  • ¼ cup unsweetened yogurt
  • ¼ cup red wine vinegar
  • 2 teaspoons yellow mustard
  • 1 teaspoon paprika (not smoked)
  • Generous pinch of salt and pepper
  • 1 tablespoon finely chopped scallions

Instructions

  • Boil the eggs and potatoes in separate pots for 20 minutes. Drain the water from both pots and allow the eggs and potatoes to cool.
  • Once cool to the touch, peel the potatoes and cut them into bite-sized chunks and add them to a bowl.
  • Peel the eggs and cut them into chunks as well. Add them to the bowl.
  • Dice the onion and celery and add both to the bowl as well.
  • In a small bowl, whisk together the mayo, unsweetened yogurt (greek or coconut are my fave), red wine vinegar, mustard and parika. Add a generous pinch of salt and pepper in as well.
  • Pour the dressing over the salad and fold together. Taste and add a touch more salt and pepper if desired.
  • Cover the bowl and refrigerate the salad for at least 2 hours, preferably overnight.
  • When ready to serve, sprinkle with a touch of paprika and finely chopped scallions.

Video

Nutrition

Serving: 1cup | Calories: 295kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 187mg | Potassium: 880mg | Fiber: 3g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 2mg