Red Potato Salad

By: Stephanie Olzinski, MS, RDN – Nutrition Educator
Potato salad is a classic summer-time side dish, great for gatherings and feeding many people. This red potato salad is a healthier twist which contains some added protein and nutrients from Greek yogurt. Add this dish to your next pool party. Just remember to keep it out of the sun!

Serves: 5-6


• 8 small red potatoes, diced
• 4 hard-boiled eggs, sliced
• 1/2 cup plain Greek yogurt
• 1 1/2 tsp yellow mustard
• 1/4 cup sweet pickle relish
• 1/2 tsp. dill
• 1/2 cup celery, diced
• 1 Tbsp. minced onion
• Salt and pepper to taste


1 – Hard boiled eggs—bring eggs to a rolling boil, turn off heat and let simmer for 10 minutes. Transfer to an ice bath for an additional 10 minutes. Peel and slice eggs after cooled.

2 – Cut potatoes and bring to a boil. Cover and simmer for 12-14 minutes. Drain and let cool for 30 minutes.

3 – Combine Greek yogurt, mustard, celery, onion, and sliced hard boiled eggs. Add diced potatoes and combine ingredients.

4 – Add dill, and salt and pepper to taste. Keep in refrigerator for at least 2 hours before serving.

Notes:Red potatoes contain Vitamin C and Vitamin B6; Greek yogurt is a great source of protein, Vitamin A, and calcium.

Serving size 281 grams, Calories 219, Total Fat 3.7g, Sat Fat ½ g, Cholesterol 125mg, Sodium 197mg, Total Carbs 37, Fiber 3.7g, Sugar 6.8g, Protein 11g

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