Potato salad is a summer staple that’s present in every summer party and BBQ. It is served chilled and it’s creamy and delicious. Everyone have their own version of how to make potato salad. My mom used to make it with peas, carrots, hard boiled eggs and pickles.
One thing most versions have in common is lots of mayo to give it it’s distinctive creaminess. This healthy take on potato salad has lots of flavor and creaminess thanks to goat yogurt.
Potatoes have a bad rap mostly because of the many unhealthy ways they are prepared; French fries, mashed potatoes and potato salad are all loaded with lots of unhealthy fats. But potatoes are actually very nutritious, high in potassium, calcium, iron, phosphorus, vitamin C and vitamin A they are beneficial for a myriad of health issues including inflammation, digestion, heart health and cancer. Most of the potato’s nutrients are right underneath the skin, so peeling them will result in removing the healthiest part. I use organic potatoes and scrub them under running water with a vegetable brush, leaving the skin on.
For this recipe I used 6 medium sized Yukon gold organic potatoes.
Scrub the potatoes and leave the skin on.
Put in a pot, cover with water and bring to a boil, cover and cook on medium-low flame for about 30 minutes until soft.
Drain and rinse the potatoes with cold water until they’re cool enough to handle.
Cut into bite size cubes and place in a bowl.
1/4 red onion sliced
2 tablespoons of olive oil
1 teaspoon of mustard
2 heaping tablespoons of goat yogurt
Salt and pepper to taste
3-4 sprigs of dill, chopped
Mix gently so the potatoes don’t get mashed.
Serve warm or cold.
Use garlic instead of onion
Add other vegetables like sweet peas or string beans
Use different herbs instead of dill like thyme or parsley
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