Healthy Potato Salad with Greek Yogurt and Herbs
This diabetes-friendly, gluten-free potato salad combines tender baby potatoes, crisp vegetables, and fresh herbs in a creamy Greek yogurt dressing. With balanced flavours and a refreshing crunch, it’s a versatile side dish perfect for picnics, BBQs, or meal prep.
- Suitable for diets:
- Gluten Free
- Heart-Healthy
- High-Fiber
- Vegetarian
Why Diabetes Friendly?
- Low Glycemic Index: Baby potatoes with the skin on and cooled after steaming have a lower glycemic impact, making them a better option for blood sugar control.
- Healthy Fats: Olive oil and Greek yogurt add healthy fats that help balance carbohydrate intake.
- Rich in Fibre: Radishes, celery, and herbs contribute fibre, which supports blood sugar regulation.
- Portion Control: The recipe is divided into manageable serving sizes, making it easy to track carbohydrate intake.
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Equipment
- Steamer
- Mixing bowl
Ingredients
- baby potatoes ((about 12 potatoes), halved, skin on) 12 oz
- Greek yogurt (plain ) ¼ cup
- Dijon mustard 1 tbsp
- apple cider vinegar 1 tbsp
- olive oil 1 tbsp
- salt ¼ tsp
- pepper ⅛ tsp
- garlic powder ¼ tsp
- green onion (thinly sliced) 2
- celery (finely chopped) ¼ cup
- radish (thinly sliced) ¼ cup
- dill (fresh, chopped) 2 tbsp
- parsley (fresh, chopped) 1 tbsp
- egg (hard-boiled, chopped) 1
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Cooking Tips
- Cooling the Potatoes: Allowing the potatoes to cool completely after steaming helps form resistant starch, which reduces their glycemic impact.
- Herb Variations: Add fresh chives, basil, or tarragon for a different flavour profile.
- Make Ahead: This salad tastes even better after a few hours in the fridge as the flavours meld together.
- Egg-Free Option: Omit the hard-boiled egg for a plant-based version or replace it with extra celery or cucumber for added crunch.
- Serving Suggestion: Pair this salad with grilled chicken, fish, or tofu for a complete, balanced meal.
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Instructions
- Steam the baby potatoes for about 12-15 minutes until fork-tender. Let them cool completely to help lower the glycemic impact.12 oz baby potatoes
- In a large bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and garlic powder.¼ cup Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp olive oil, ¼ tsp salt, ⅛ tsp pepper, ¼ tsp garlic powder
- Add the cooled potatoes, green onions, celery, radishes, dill, and parsley to the bowl. Gently toss to combine.2 green onion, ¼ cup celery, ¼ cup radish, 2 tbsp dill, 1 tbsp parsley
- Fold in the chopped hard-boiled egg.1 egg
- Refrigerate for at least 30 minutes before serving.
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FAQ
Can I use regular potatoes instead of baby potatoes?
Yes, but choose waxy varieties like red or Yukon Gold and cut them into bite-sized pieces for best texture.Can I substitute the Greek yogurt?
Yes, use a dairy-free yogurt for a vegan option or sour cream for a richer flavour.How long will this salad keep in the fridge?
Store in an airtight container for up to 3 days.What if I don’t have a steamer?
Boil the potatoes instead, but monitor closely to avoid overcooking.Can I make this salad higher in protein?
Add more chopped hard-boiled eggs, grilled chicken, or chickpeas for a protein boost.
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Nutrition
Per serving
Calories: 128kcal
Carbohydrates: 16.8g
Fiber: 2.5g
Sugar: 1.5g
Fat: 4.8g
Saturated Fat: 0.9g
Trans Fat: 0.01g
Protein: 4.8g
Nutrition Facts
Healthy Potato Salad with Greek Yogurt and Herbs
Serving Size
1 cup
Amount per Serving
Calories
128
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
0.9
g
6
%
Trans Fat
0.01
g
Cholesterol
41.5
mg
14
%
Sodium
221.7
mg
10
%
Potassium
459.2
mg
13
%
Carbohydrates
16.8
g
6
%
Fiber
2.5
g
10
%
Sugar
1.5
g
2
%
Protein
4.8
g
10
%
Vitamin C
20.7
mg
25
%
Vitamin D
0.2
µg
1
%
Calcium
43.9
mg
4
%
Iron
1.2
mg
7
%
Magnesium
27.7
mg
7
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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