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You can’t have a summer cookout without a good potato salad!
With summer well under way, which means a lot of backyard BBQs, pool parties and pot luck dinners, I wanted to update this amazing potato salad recipe that I first shared last year.
What makes this potato salad so great, you ask? Well, for starters, it’s freaking delicious! The ingredients are not as heavy as a traditional creamy potato salad. Instead, they taste fresh, tangy and light with the right amount of creamy texture. Plus, it’s possibly one of the easiest recipes on my blog. It really is just a matter of boiling some potatoes, chopping a few herbs and a few twirls of your spoon. Then voila! You’ve got yourself a delicious side potato salad dish.
This isn’t your average potato salad recipe. Instead, think of it as a lightened up variation on the traditional creamy potato salad, just without the mustard, mayonnaise or egg.
The fresh flavors and herbs really mix well together giving this dish a bright and much lighter mouthful. Even the recipe traditionalists (a.k.a. my dad) who think potato salad should always have mustard and mayo in it will be pleasantly surprised by how great this tastes! They won’t even miss mustard. And trust me, this is coming from a family full of mustard fans!
You can enjoy bringing this side dish to your next cookout or potluck because everyone will RAVE about how good it is and YOU can know that your whole diet won’t be blown! #winwin
If you’re looking for some great burger recipes (because burgers and potato salad are a match made in heaven) you can check out a post I did a little while back: Healthier Burger Recipe Roundup
I mean… just look at this Italian Salmon Burger…
In a 16 - 20qt stockpot (basically a large enough pot to boil your potatoes in), add in your washed new potatoes and fill with enough water to cover all the potatoes. Season with some salt and pepper. Place on your stove and bring to a boil. Boil the potatoes for 10-15 minutes until you can pierce them all the way through with a knife or fork.
While your potatoes are boiling, grab a large mixing bowl and mix up the delicious lemon-parmesan "sauce" that you'll toss on the potatoes.
Add into the bowl the greek yogurt, garlic salt, lemon juice, chopped green onion, parsley and dill. Stir everything together until thoroughly combined and set aside until your potatoes are ready!
(PRO TIP: kick the flavor up a little more by subbing half of the greek yogurt for Primal Kitchen's Garlic Aioli Mayo with Avocado Oil)
Once your potatoes are done boiling, drain them in a strainer and allow them to cool on their own for about 5 minutes before you start to quarter them. Once they are cooled enough for you to touch, quarter each potato and toss into the mixing bowl you set aside with the "sauce." Then gently toss all the potatoes in the sauce until everything is coated. Finally, toss in the parmesan cheese and give everything one last stir. This potato salad is great served warm/ room temp or you can store in the fridge and serve cold!
Serving Size 1/2 cup
Servings 12
- Amount Per Serving
- Calories 208
- % Daily Value *
- Total Fat 9.2g15%
- Trans Fat 0g
- Cholesterol 24mg8%
- Sodium 813mg34%
- Total Carbohydrate 15g5%
- Dietary Fiber 0.4g2%
- Sugars 1.6g
- Protein 15.7g32%
- Vitamin A 8.5%
- Vitamin C 28.5%
- Calcium 49.5%
- Iron 2.7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
In a 16 - 20qt stockpot (basically a large enough pot to boil your potatoes in), add in your washed new potatoes and fill with enough water to cover all the potatoes. Season with some salt and pepper. Place on your stove and bring to a boil. Boil the potatoes for 10-15 minutes until you can pierce them all the way through with a knife or fork.
While your potatoes are boiling, grab a large mixing bowl and mix up the delicious lemon-parmesan "sauce" that you'll toss on the potatoes.
Add into the bowl the greek yogurt, garlic salt, lemon juice, chopped green onion, parsley and dill. Stir everything together until thoroughly combined and set aside until your potatoes are ready!
(PRO TIP: kick the flavor up a little more by subbing half of the greek yogurt for Primal Kitchen's Garlic Aioli Mayo with Avocado Oil)
Once your potatoes are done boiling, drain them in a strainer and allow them to cool on their own for about 5 minutes before you start to quarter them. Once they are cooled enough for you to touch, quarter each potato and toss into the mixing bowl you set aside with the "sauce." Then gently toss all the potatoes in the sauce until everything is coated. Finally, toss in the parmesan cheese and give everything one last stir. This potato salad is great served warm/ room temp or you can store in the fridge and serve cold!
looks great