Description
Creamy Spanish Potato Salad blends Mediterranean flavors with nutritious ingredients. Fresh herbs and light dressing elevate this classic side dish, letting you savor each zesty bite without guilt.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds mini potatoes (yellow or red), washed with peels on
- 3 hard boiled eggs, prepared ahead of time
- 2 celery stalks, finely diced
- 3 green onions, divided
Dairy and Dressing Ingredients:
- 3/4 cup non-fat plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons capers, rinsed and drained
Seasoning Ingredients:
- 2 garlic cloves, peeled and roughly chopped
- 1 teaspoon celery salt
- 1/4 teaspoon kosher salt, plus additional to taste and for cooking the potatoes
- 1/4 teaspoon ground black pepper
Instructions
- Place mini potatoes in a pot of cold water, bringing to a gentle simmer until they are fork-tender and easily pierced.
- Drain potatoes and spread on a cooling rack, allowing them to reach room temperature and release excess moisture.
- Whisk together creamy Greek yogurt, extra virgin olive oil, minced garlic, tangy white wine vinegar, robust Dijon mustard, aromatic celery salt, kosher salt, and freshly ground black pepper in a large mixing bowl.
- Carefully chop hard boiled eggs into bite-sized pieces, maintaining a rustic texture.
- Combine cooled potatoes with precisely diced celery, thinly sliced green onions, and briny capers in a spacious serving bowl.
- Gently fold the prepared yogurt-based dressing into the potato mixture, ensuring each ingredient is delicately coated without breaking the potatoes.
- Taste the salad and fine-tune seasoning with additional salt, pepper, or vinegar as needed.
- Garnish with a sprinkle of freshly chopped green onions for a vibrant finishing touch.
- Chill for 30 minutes before serving to allow flavors to meld and intensify.
Notes
- Opt for waxy potatoes like Yukon Gold or red potatoes to maintain their shape and texture after boiling.
- Chill potatoes completely before mixing to prevent dressing from becoming watery and ensure better flavor absorption.
- Swap Greek yogurt with sour cream or mayonnaise for different dietary preferences, keeping the creamy consistency intact.
- For a protein boost, add grilled chicken or canned tuna to transform this side dish into a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg