Healthier Potato Salad


Posted: June 17

Time: 40 minutes

Yield: 16 servings

recipe image

The creamy stuff can stay in the fridge because everyone will be scooping up Healthier Potato Salad instead! This take on the cookout classic swaps out artificial ingredients for fresher, more natural flavors. Each bite is a blend of savory baby red potatoes, refreshing celery, crunchy red onion, and sweet carrots tossed in a nourishing, sweet and savory dressing. Healthier Potato Salad not only tastes better than its fabricated counterpart, but it elevates your meal too!


Ingredients

• 3 pounds of baby red potatoes, unpeeled • 1 1/2 teaspoons sea salt, divided • water, to taste • 2 green onions • 1 cup celery, finely diced • 1/2 cup red onion, diced • 1 medium carrot, grated • 1/4 cup red wine vinegar • 2 tablespoons honey • 2 tablespoons dijon mustard • 2 teaspoons fresh thyme, minced • 1/2 teaspoon coarsely ground pepper • 1/2 cup extra-virgin olive oil

Directions

Step 1

In a dutch oven, place the potatoes and 1/2 teaspoon salt. Add enough water to cover the potatoes.

Step 2

Bring the potatoes to a boil and reduce the heat.

Step 3

Cook the potatoes, uncovered, until tender, about 10-12 minutes.

Step 4

Drain the water and let the potatoes cool.

Step 5

Mince the white portions of the green onions. Slice the green portions of the green onions. Reserve both parts of the onions.

Step 6

In a medium bowl, combine the minced white parts of the onion with the celery, red onion, and carrot.

Step 7

In a small bowl, whisk together the vinegar, honey, dijon mustard, thyme, remaining sea salt, and ground pepper.

Step 8

Gradually whisk in the olive oil until it is blended into the mixture.

Step 9

Cut the cooled potatoes into 1-inch pieces, preserving as much of the peel as possible.

Step 10

Combine the potatoes with the minced onion mixture.

Step 11

Drizzle the dressing over the salad; toss to coat.

Step 12

Top the salad with the reserved green onion slices.

Step 13

Serve.


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