- 3 pounds baby red potatoes, unpeeled
- 1/2 teaspoon sea salt
- 2 green onions
- 1 cup finely diced celery
- 1/2 cup diced red onion
- 1 medium carrot, grated
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 teaspoons minced fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup extra virgin olive oil
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
- Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
- Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Do you have to wait for the potatoes to cool before tossing them with the dressing?No one wants a watery potato salad, so save yourself from that fate by letting excess water evaporate from the cooked potatoes before mixing the ingredients. Let them cool completely in a single layer on a baking sheet. The water will escape, giving the dressing a better chance to cling to the potatoes.
How do you store healthy potato salad?If you can make your potato salad a day ahead of time, you'll find the flavors will blend nicely and the salad will taste that much better. However, you want to make sure eat it up in 3 to 5 days. Our handy food storage guide can also help you figure out how long other leftovers can last.
Can you freeze potato salad?Yes, you can, but your results will vary depending on the type of dressing the recipe has. Mayonnaise-based dressings don't react well to freezing and thawing, because you'll probably see the dressing separate and break down as it thaws. Other potato salads with oil-based dressings are better for popping in the freezer. Since this healthy potato salad recipe doesn't have mayo, it should hold up in the freezer. Just make sure to thaw it overnight in the refrigerator—not just the countertop.
What can you serve with healthy potato salad?This healthy potato salad would be a great side for any of your favorite grilling recipes—whether it's a burger with sun-dried tomato or a steak sandwich.
—Maggie Knoebel, Taste of Home Culinary Assistant
3/4 cup: 138 calories, 7g fat (1g saturated fat), 0 cholesterol, 233mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.