Potato salad is a great go-to bring-and-share dish.

It goes really well with grilled/braaied/barbecued meat, and is reminiscent of the big, happy gatherings that seem so long ago.

I don’t know who decided to call a potato salad a “salad”, because a couple of potatoes floating in a sea of oil (most recipes call for 1 cup of mayo!) doesn’t sound like a salad to me!

My recipe doesn’t exactly turn potato salad into a health food, but it is a healthier alternative to many other recipes, while still tasting delicious.

The reason this recipe is healthy(ish) is that it only has a little bit of mayo (for the nice flavour) while the dryness is combated with plain yoghurt.

How to Make the Potato Salad

To make the potato salad, boil the baby potatoes with the optional cumin seeds for about 30 minutes, or until thoroughly cooked (but not mushy!). They should be just at the point where they are easy to impale with a fork!

Once the potatoes have cooled down a bit, peel off the skins with the help of a knife. Now that the potatoes are cooked, it should be quite easy. If you really wanted to, you could peel them pre-cooking, but I find it easier when they’re cooked.

Dice the potatoes and add them to a bowl. I cut the baby potatoes into about 4 pieces each. You can do whatever size floats your boat.

To the chopped potatoes, add the salt, pepper, chopped parsley, mustard, chopped red onion, cayenne pepper, yogurt, and mayo. Give everything a really good mix!

If you are using the optional chopped pickles and chopped boiled eggs, now’s a great time to throw them in. 

Give the potato salad a taste test (as if you haven’t already!). Add more of whatever ingredient you want. If you like a more mayonnaise-y salad, you can definitely increase the amount, this is just how I like it.

And just like that, your tasty, healthyish potato salad is ready to be devoured!

Serving & Storing

I think that the potato salad goes really well with grilled/braaied/barbecued meat.

What is great about this dish is that you can make it ahead because it actually stores very well in the fridge. Simply cover it with clingfilm or pop into a container, and store until you’re ready to eat it.

I made this potato salad the day before we devoured it and it still tasted delicious!

Print Recipe

Healthy & Easy Potato Salad

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Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 30 minutes (stove-top) – Total Time: 45 minutes

A tasty salad that you can make ahead. Perfect for a bring-and-share!

Ingredients

• 800g baby (or big) potatoes
• 1 tsp cumin seeds - optional
• 3/4 tsp salt
• ½ tsp pepper
• 1 (lightly packed) cup parsley leaves, finely chopped
• 1 tsp wholegrain mustard
• 1 small red onion, finely chopped
• Pinch cayenne pepper
• 3T plain yogurt
• 2-3T mayonnaise (I used tangy)
• Optional Extras
• A couple of pickles, finely chopped
• 2 hard-boiled eggs, chopped

Instructions

1

Boil the potatoes with the optional cumin seeds for about 30 minutes, or until thoroughly cooked (but not mushy!).

2

Once the potatoes have cooled down a bit, peel off the skins with the help of a knife. Now that the potatoes are cooked, it should be quite easy.

3

Dice the potatoes and add them to a bowl. I cut the baby potatoes into about 4 pieces each.

4

To the chopped potatoes, add the salt, pepper, chopped parsley, mustard, chopped red onion, cayenne pepper, yogurt, and mayonnaise. If you are using the optional chopped pickles and boiled eggs, add them in along with the other ingredients. Mix well.

Notes

I like to serve the potato salad after it's been in the fridge for a little while, but it can also be enjoyed straight away!

For a one-page recipe printout, visit this google document.

For more salad ideas, check out this carrot salad, coleslaw, or pesto couscous salad.