Description
A vibrant, cholesterol-free potato salad with tender Yukon Gold potatoes, tangy Greek yogurt dressing, and fresh herbs. Perfect for picnics, this gluten-free recipe highlights plant-based proteins and stays crisp and flavorful.
Ingredients
2 lb Yukon Gold Potatoes, quartered
4 large Hard-Boiled Eggs, room temperature
1 cup Greek Yogurt (non-fat for lighter option)
1 medium Cucumber, grated (seedless)
1/3 cup Fresh Dill, chopped (or frozen parsley if unavailable)
3 tbsp Lemon Juice (filtered)
1 tbsp Salt (only extra virgin)
Freshly ground Black Pepper, to taste
Instructions
Peel Yukon Gold potatoes and quarter them while cold. Add to a large pot with cold water and 1 tbsp salt.
Bring to a boil over high heat, then reduce to a simmer. Cook 10–12 minutes until tender but firm.
Strain potatoes and let cool 10 minutes while preparing remaining ingredients.
In a small bowl, whisk Greek yogurt, lemon juice, salt, and dill until emulsified. Taste and adjust seasoning.
In a large bowl, add cooled potatoes, chopped eggs, grated cucumber, and dressing. Gently toss to coat.
Transfer salad to a covered container. Chill at least 2 hours before serving to allow flavors to meld.
Notes
Use quartered potatoes for even cooking
Let potatoes cool fully to prevent sogginess
Temper dressing with precise yogurt-to-juice ratio (3:1)
Add grilled vegetables or chickpeas for extra plant-based protein
Chilling intensifies flavors—overnight is ideal
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Boiling and Mixing
- Cuisine: North American
Nutrition
- Serving Size: 1 serving (as 8-10)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg