It’s not a summer barbecue without a good potato salad! But of course, I had to make my own healthier version of this traditional dish, as I always do. This Greek Yogurt Potato Salad may be healthy, but it tastes just as comforting and satisfying as the real deal.
Why Not Mayonnaise?
I swap out mayonnaise for Greek yogurt in this potato salad. What makes mayonnaise an ingredient I want to avoid in my potato salad? It is generally made with soybean oil. Usually I preach not to be scared of fat because it can actually help burn body fat. But not all fats do this—including soybean oil. Soybean oil is high in omega-6 fatty acids, and when you consume high amounts of omega-6, it triggers your body to store fat! Both soybean oil and mayonnaise are also extremely processed, containing GMOs and many other toxins. So, I prefer to pass on the mayonnaise and use Greek yogurt instead. By using Greek yogurt in this potato salad, I promise that you won’t notice the difference, and neither will your family or friends!
Red Potatoes vs. Sweet Potatoes
I use red potatoes in this Greek Yogurt Potato Salad, and if you are a health nut, you may think this potato salad isn’t the healthiest it could be. I understand. After working with countless clients and reviewing their daily food logs, I noticed so many of them were only allowing themselves to eat sweet potatoes. They were convinced any other kind of potato was amongst the worst carbs they could consume. Potatoes have a bad reputation and it’s unfair! Red-skinned potatoes contain more potassium, magnesium and iron—all important vitamins for optimal health—than sweet potatoes. Plus, red potatoes are rich in fiber, which the majority of us don’t come close to getting enough of in our diets (it’s recommended to get at least 30 grams of fiber every day). Fibrous foods help keep your blood sugar stable and your hunger at bay. Feel free to swap in sweet potatoes, but I prefer to sick with the red ones when I makes this delicious Greek Yogurt Potato Salad.
The Secret Ingredient
The secret ingredient that makes this Greek Yogurt Potato Salad the most delicious potato salad I have ever eaten is the bacon! Bacon just makes everything better, right? When I bring this dish to pass around at barbecues in the summer, some people are turned off by the Greek yogurt and just want the real deal. I discovered when I mix in the bacon, it’s a dish no one can resist! I prefer to cook my bacon in the oven. I just line a cookie sheet with tin foil and bake for about 20 to 25 minutes at 400 degrees. (The foil allows for easy cleanup!) Once it’s crispy, I toss it in a food processor and pulse it a few times to turn it into bacon bits that I can easily mix into my Greek Yogurt Potato Salad.
This Greek Yogurt Potato Salad is…
Watch this Greek Yogurt Potato Salad come to life on Morgan Makes It!
Greek Yogurt Potato Salad
2 pounds red potatoes
½ cup plain nonfat Greek yogurt
½ tbsp. whole-grain mustard
1 tsp. salt
½ tsp. pepper
½ tsp. onion powder
¼ cup fresh dill
1 cup celery, chopped
2 tbsp. chives, chopped
½ cup crumbled bacon
2 hard-boiled eggs, chopped
On the stove, bring water to boil in a large pot. Boil potatoes until soft, about ten mintues. Once cooked, drain, slice into small cubes and transfer to a large mixing bowl. In a separate bowl, add Greek yogurt, whole-grain mustard, salt, pepper, onion powder and fresh dill and stir. Once well combined, add chopped celery, chopped chives, crumbled bacon and chopped eggs. Continue to stir until evenly mixed. Add Greek yogurt mixture to the large bowl with potatoes and stir until potatoes are evenly coated. Toss in the crumbled bacon and give the potatoes one more stir. Allow to chill in refrigerator for at least 1 hour prior to serving.
Makes 8 servings
1 serving: 4 oz.