Recipes

Tasty, Tangy, Yogurt & Herb Potato Salad

herb potato salad

This potato salad is lightened up with Greek yogurt in place of mayonnaise, which adds protein, cuts down on fat, and contains probiotics for gut health. For maximum digestive benefit, serve this salad chilled. Cooling cooked potatoes increases their resistant starch content, which benefits the microbiome and supports healthy blood sugar. 

Makes: 6 servings
 Prep Time: 15 minutes
 Cook Time: 30 minutes
 Total Time: 35 minutes

Ingredients

1.5 pounds assorted small potatoes (red, purple, gold)
 2 tablespoons extra virgin olive oil, divided
 Zest of 1 lemon
 ½ tsp salt
 ¼ tsp pepper
 ½ tsp granulated garlic powder
 ½ cup plain, whole milk Greek yogurt
 1 tablespoon red wine vinegar
 1 teaspoon dijon mustard
 2 tablespoons finely minced shallot
 2 tablespoons chopped fresh dill leaves
 2 tablespoons chopped fresh chives
 2 tablespoons chopped fresh parsley
 2 celery stalks, thinly sliced
 ½ cup sweet corn, shaved from the cob

Instructions

  1. Preheat the oven to 400℉. 

  2. Cut small potatoes in half and large potatoes in quarters. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon olive oil, lemon zest, salt, pepper, and garlic powder. Spread into an even layer and bake for 30 minutes or until potatoes can easily be pierced with the tip of a knife. Remove from the oven and let cool till the potatoes are slightly warm or room temperature.

  3. While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together the remaining 1 tablespoon olive oil, yogurt, red wine vinegar, dijon, shallot, dill, chives, and parsley. Set aside.

  4. Add the potatoes, celery, and corn to the dressing and toss to combine. Season with salt and ground black pepper to taste. Serve immediately or refrigerate to chill the salad before serving.

Notes

If you can’t find assorted colored potatoes, you can use all red potatoes.

Nutrition Information

For approximately ¾ cup
 Calories: 134
 Total Fat: 5 grams
 Saturated Fat: 1 gram
 Cholesterol: 3 milligrams
 Sodium: 225 milligrams
 Carbohydrate: 19 grams
 Fiber: 3 grams
 Sugar: 2 grams
 Added Sugar: 0 grams
 Protein: 4.5 grams