Healthy Potato Salad

Healthy Potato Salad. A light potato salad recipe filled with vibrant herb and light lemony mustard flavor! Dairy free, gluten free, vegetarian, and vegan friendly!

Potato salad is a summer classic! It graces the tables of picnics, cookouts, and holiday celebrations everywhere and there are an infinite amount of recipe renditions!

I was inspired to create this recipe because I needed a side dish to go with some ribs. My dad hates mayo so traditional potato salad wasn’t an option, but that just prompted me to see if I could create a lighter take on the popular potluck favorite!

A lot of healthier potato salad recipes use a greek yogurt base which is a wonderful idea, but I wanted to challenge myself one step further and create a recipe friendly for those who eat dairy free or vegan! So enter this recipe: its base is a bit of lemon juice, vinegar, spicy brown mustard (may sub dijon), and a dash of olive oil. Just add that and a few simple spices to some cooked potatoes and voila, a batch of healthy and amazing potato salad!!

Besides potato salad, what’s your go to cookout or pitch in side dish! Let me know in the comments!

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Print Recipe

Healthy Potato Salad

Servings

Ingredients

• 8 cups diced potatoes (about 4 medium potatoes)
• 1 1/2 cups (175 g) diced celery
• 2 tbsp (30 g) spicy brown or dijon mustard
• 1/4 cup (60 mL) lemon juice
• 1 tbsp vinegar
• 1 tbsp olive oil
• 1 tbsp parsley
• 1 tbsp oregano
• 1 tbsp rosemary
• 1/2 tsp salt
• 1/2 tsp pepper

Servings Ingredients 8 cups diced potatoes (about 4 medium potatoes) 1 1/2 cups (175 g) diced celery 2 tbsp (30 g) spicy brown or dijon mustard 1/4 cup (60 mL) lemon juice 1 tbsp vinegar 1 tbsp olive oil 1 tbsp parsley 1 tbsp oregano 1 tbsp rosemary 1/2 tsp salt 1/2 tsp pepper

Instructions

1. Rinse the potatoes thoroughly and chop into bite sized pieces. Bring a large pot of water to a rolling boil. Place diced potatoes into the boiling water and cook for 10 minutes or until fork tender.
2. Use a colander to drain the water off the cooked potatoes and rinse with cold water to cool slightly. Place the cooked potatoes into a large bowl.
3. Add the diced celery, mustard, lemon juice, vinegar, olive oil, parsley, oregano, salt, and pepper to the bowl. Mix thoroughly until everything is evenly distributed.
4. Cover bowl and chill for at least an hour before enjoying. Keep leftovers refrigerated in an airtight container or bowl for up to a week.