HEALTHY Potato Salad Without Mayo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon provides a more refined taste.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes add nutrients and flavor.

Place eggs and potatoes in separate pots and cover with about an inch of water.

Salt the water liberally for flavor.

Bring the water to a boil, then turn off the heat and let the eggs sit for exactly eight minutes.

While the eggs are cooking, make the dressing by combining Greek yogurt, Dijon mustard, olive oil, white vinegar, celery salt, and black pepper in a bowl.

Chop green onion and garlic into big pieces and add them to a food processor with the dressing ingredients.

Blend until smooth and set aside.

Prepare an ice bath in a mixing bowl full of ice water.

After eight minutes, plunge the eggs into the ice bath to stop cooking.

Boil the potatoes for 10 to 20 minutes until they pierce easily with a fork; small potatoes will take about 10 minutes.

Drain the potatoes and cut them into halves or quarters while they are still hot.

Pour about three-quarters of the dressing over the warm potatoes and let them rest for 10 minutes to absorb the flavor.

Chop celery for crunch and dice the hard-boiled eggs into chunky pieces.

Combine the potatoes, celery, eggs, and capers in a large bowl.

Taste and adjust seasoning with more dressing if desired.

Refrigerate for a couple of hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary