This healthy potato salad is a delicious summer recipe made with no mayonnaise only plant-based yoghurt dressing and loads of fresh veggies. This is a super easy, vegan and gluten-free recipe perfect as a side dish or even a main.
Creamy, savoury, and filling, it requires just only a few ingredients. You are going to love this homemade healthy potato salad!
Potato salad is just a wonderful summer meal. It’s great for family barbecues and garden parties as well as picnics and a work packed lunch.
About this healthy potato salad:
The traditional potato salad calls for mayonnaise but I decided to lighten things up and made this a healthy version with a plant-based yoghurt and plenty of fresh vegetables – I went with radishes, red onion, green beans, little gem lettuce, chives and some cornichons.
Potato Salad with Vegan Yoghurt Ingredients:
This recipe is super simple and you don't need much to make it! Here's what to get:
- Jersey Royals - I love these potatoes, they hold their shape when cooked and have a bit more of a waxy texture
- Green Beans - Delicious and right in season now, so cheap and taste the best
- Radishes - Add beautiful colour and crunch to this potato salad
- Little Gem Lettuce - Tender, crispy, and just so nice
- Red Onion - For a much-needed spicy bite to a potato salad.
- Chives - You can use any other herb, I just had loads of chives in the garden
- Yoghurt - I used Greek Soya yoghurt, but you can use any plain white yoghurt
- Dressing - You will need dijon mustard, extra virgin oil, cider vinegar, salt and pepper
How Long to Boil Potatoes for a Potato Salad
That all depends on size, but the way I do it is in a large pot I boil the potatoes for around 15 minutes or until tender to fork (Check by inserting a fork into the potato, the potato should fall off the fork). If you are using larger potatoes, you may need to cut them in half before boiling. Once cooked drain well in a sieve/colander to steam dry, then halve or quarter.
How to make potato salad with yoghurt:
This homemade potato salad can be made a day or two ahead of time and served cold or warmed up for serving. Just follow these simple steps:
STEP ONE: Chop up all the vegetables
STEP TWO: In a large pot boil the potatoes for around 15 - 20 minutes adding the green beans for the final 3 minutes. Drain well and halve or quarter the potatoes. Set the cooked green beans aside to cool down.
STEP 3: In a large bowl whisk together the cider vinegar, extra virgin olive oil and the mustard and season with salt and pepper.
STEP 4: Add the potatoes and red onion and stir to coat. Let it sit for 5 minutes for the flavours to absorb
STEP 5: Add the rest of the ingredients to the potatoes including the yoghurt and gently toss together, then spoon onto a serving platter and top with chopped chives. Make sure you season this salad with salt and pepper to perfection.
- You can add/remove any vegetables you like depending on what’s in season where you live. Instead of radishes use red peppers, swap gem lettuce for spinach or replace green beans with cucumber sticks.
- If white potatoes are not your cup of tea, sweet potatoes could easily be used
- This salad can be stored in an airtight container in the fridge for up to 3 days
- I would not recommend freezing this healthy potato salad because it has vegetables that don’t freeze well.
- Use different herbs such as dill, parsley, marjoram or coriander to change the flavour
More Summer Salad Recipes
- Cucumber Radish Salad(vegan)
- Grilled Corn Quinoa Salad
- Blueberry, Quinoa and Avocado Salad
- Quick and healthy watermelon salad
- Freekeh salad recipe
- Easy Greek Salad
- 6 smaller new potatoes ( approx. 350g)
- ½ red onion, finely sliced
- 50g green beans, topped and halved
- 1 little gem lettuce, quartered
- 1 handful radishes, sliced finely
- 1 handful cornichons, chopped
- 3 tbsp plain white yoghurt
- 2 tbsp chives, chopped finely
- 3 tbsp apple cider vinegar (or any other vinegar)
- 1,5 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Chop up all the vegetables
- In a large pot boil for the potatoes for around 15 - 20 minutes adding the green beans for the final 3 minutes.
- Drain well and halve or quarter the potatoes. Set the cooked green beans aside to cool down.
- In a large bowl whisk together the cider vinegar, extra virgin olive oil and the mustard and season with salt and pepper.
- Add the potatoes and red onion and stir to coat. Let it sit for 5 minutes for the flavours to absorb.
- Add the rest of the ingredients to the potatoes including the yoghurt and gently toss together, then spoon onto a serving platter and top with chopped chives.
- Make sure you season this salad with salt and pepper to perfection.