This healthy potato salad recipe is so fresh and delicious! It’s hearty, easy to make, mayo-free, and it’s ready in less than 30 minutes! Who said that only mayo potato salad is good? This salad has a delicious mustard dressing, and it tastes so yummy!
Why you will love this recipe
This potato salad is:
- Healthy
- Vegetarian
- Easy to make
- Mayo-free
- Meal prep friendly
- Hearty
- Delicious
Ingredients to make this recipe
These are the ingredients that you will need to make this healthy potato salad:
- Potatoes
- Avocado
- Garlic
- Onion
- Radishes
- Broccolini
- Lemon juice
- Feta cheese
- Olive oil
The salad dressing is also effortless. For making the dressing, you will need:
- Olive oil
- Dijon mustard
- Apple cider vinegar
- Salt
- Pepper
How to make this recipe
Cut the potatoes, throw them into a cooking pan and cover them with water. Season the water with a little bit of salt. Bring to a boil over high heat and then lower temperature to a simmer. Cook until the potatoes are tender but still firm. Don’t let them overcook. When the potatoes are ready, drain and let them cool for 10 minutes.
While the potatoes are cooking, prepare the vegetables. Brush the avocado with lemon juice. Saute the broccolini on a saucepan with garlic and a drizzle of olive oil.
Into a small bowl, mix all the dressing ingredients and set aside.
In a large bowl or plate, add the potatoes, vegetables, and dressing. Mix everything, garnish with crumbled feta cheese, and it’s ready to serve!
Tips for making this recipe
. Cut the potatoes before boiling: This will save you time because the potatoes will cook faster, and you won’t have to wait to cool completely to cut them.
. Don’t overcook the potatoes: If the potatoes soften too much, they will likely break when you mix them with the other ingredients. Use a fork to test to see when they are tender enough but still firm.
. Store the salad separately from the dressing: If you’re meal prepping, store the salad ingredients and the dressing in different containers to prevent the salad from getting soggy.
FAQ
What kind of potatoes are best for potato salad?
The best type of potatoes to make potato salad are the ones that hold their shape well when cooked, like new potatoes, Yukon gold, or red potatoes. You want them to stay firm to make sure that you don’t end up with mashed potato instead of a potato salad when you mix every ingredient.
Can you make potato salad the day before?
You can certainly prepare this potato salad recipe the day before, but I suggest adding the dressing when serving. Otherwise, the salad will become soggy. Prepare all the vegetables and dressing ahead, store them in the fridge in airtight containers. When it’s time to serve, mix everything in a large bowl, and voila!
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Healthy Potato Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Description
This healthy potato salad recipe is vegetarian, hearty, easy to make, and it’s ready in less than 30 minutes!
Ingredients
Salad Ingredients
- 18 oz new potatoes, sliced in half (500 g)
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 7 oz broccolini (200 g)
- 1 onion, sliced
- 5 radishes, sliced
- 1 avocado, cubed
- 1 pinch salt
- 1/2 tbsp lemon juice
- 1/4 cup crumbled feta cheese
Dressing Ingredients
- 5 tbsp olive oil
- 2 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 tsp salt
- 1 pinch pepper
Instructions
- Cut the potatoes, throw them into a cooking pan and cover them with water. Season the water with a little bit of salt. Bring to a boil over high heat and then lower temperature to a simmer. Cook for 10 minutes or until the potatoes are tender but still firm. Don’t let them overcook. When the potatoes are ready, drain and let them cool for 10 minutes.
- While the potatoes are cooking, cut the vegetables. Brush the avocado with lemon juice.
- Heat a saucepan over medium heat with garlic and olive oil and saute the broccolini for 5 minutes or until softened.
- Mix all the dressing ingredients on a small bowl and set aside.
- In a large bowl, add the potatoes, vegetables, and dressing. Mix everything, garnish with crumbled feta cheese, and it’s ready to serve!
Notes
Cut the potatoes before boiling. This way, they will cook faster. Also, you won’t have to wait to cool completely to cut them.
Don’t overcook the potatoes. Use a fork to test to see if they are tender but still firm.
If you’re meal prepping, store the salad ingredients and the dressing in different containers to prevent the salad from getting soggy.
Keywords: healthy potato salad, vegetarian potato salad
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