Say goodbye to heavy, mayo-laden sides—this Healthy Potato Salad is light, flavorful, and perfect for any occasion.
As a kid growing up in Idaho—the unofficial potato capital of the world—my love for potatoes ran deep. It wasn’t just the crispy fries or buttery baked potatoes or even the new potatoes with creamed peas that won me over; even the humble potato salad had a spot on my plate. But it wasn’t until I hosted my first potluck as an adult that I decided to give the classic potato salad a makeover. Out went the heavy mayo, and in came olive oil, fresh herbs, and a splash of lemon juice. Not only did it earn rave reviews, but even the self-proclaimed potato salad skeptics came back for seconds. This recipe has since become my go-to potato salad, a fresh and vibrant twist on a picnic staple.
Red potatoes have a somewhat waxy texture, which holds up beautifully in salads. You don’t need to peel them—a good scrub is all it takes to remove dirt while keeping their skins intact. They’re also usually smaller than other potato varieties, making prep a little easier and the presentation naturally charming.
Is This Potato Salad Healthy?
Traditional potato salads often get a bad rap for being loaded with mayonnaise, which can contribute to a higher fat content. This version, however, swaps the mayo for heart-healthy olive oil and packs in fresh celery and parsley—it is certainly a lighter alternative. By focusing on whole, simple ingredients, you’ll find it fits nicely into a variety of balanced eating plans.
Why Olive Oil Makes The Difference
The switch from mayonnaise to olive oil for dressing this potato salad isn’t just a calorie-conscious decision; it’s also about flavor and versatility. Olive oil enhances the natural taste of red potatoes and binds the herbs and seasonings in a way that feels fresh and satisfying. The oil’s subtle fruitiness complements the tartness of the Dijon mustard and lemon juice, creating a harmonious blend that’s anything but bland. Plus, olive oil is a pantry staple that’s easy to customize with different herb combinations if you’re feeling creative.
The technique here matters too. Gently tossing the warm potatoes with the dressing allows the flavors to soak in, giving every bite a depth that’s hard to achieve with cold, pre-made salads. This simple step ensures your dish will stand out at the table.
How To Make Ahead And Store
Store leftover salad in an airtight container in the fridge for up to 3 days. If you’d like to serve it warm, sauté briefly in a skillet for a quick and flavorful refresh. I don’t recommend freezing this potato salad, as the texture will be affected.
Serving Suggestions
This potato salad shines as a side dish for grilled proteins like chicken or salmon. I especially like to serve it with these Shrimp Kabobs, these unique Salmon Kabobs, or Blackened Salmon with a side of Cold Summer Zucchini Noodle Salad. Serve it with a refreshing Cucumber-Mint Water, or make it a party with a pitcher of Tropical White Moscato Sangria!
Ingredients
- 1 tablespoon fine sea salt
- 2 pounds small, red potatoes scrubbed and sliced into 1/4-inch thick rounds
- 1/4 cup olive oil
- 1/3 cup fresh flat-leaf parsley chopped, plus more for garnish
- 1/3 cup chopped green onions plus more thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic chopped
- Freshly ground black pepper to taste
- 3 stalks celery chopped
Instructions
- Fill a large pot with water and add the fine sea salt. Bring to a boil and carefully add the sliced potatoes. Cook for 8-10 minutes, or until the potatoes are fork-tender. Reserve 1/4 cup of the cooking water, then drain the potatoes and set them aside.
- In a small bowl, whisk together the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, and reserved cooking water. Adjust seasoning with freshly ground black pepper to taste.
- While the potatoes are still warm, transfer them to a large mixing bowl and pour the herbed dressing over the top. Gently toss to coat, ensuring every slice absorbs the flavors.
- Fold in the chopped celery. Taste and adjust with more salt or pepper, if needed.
- Serve warm or chilled, garnished with extra parsley and green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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