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Healthy Creamy Potato Salad for Summertime Clean Eating!

Ingredients

  • 2 lbs. potatoes cut into large bite sized pieces
  • 1 cup full-fat plain Greek yogurt
  • 2 Tbsps extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1/3 cup chopped fresh dill
  • 1/4 cup fresh chopped fresh mint
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 4 slices of nitrate free bacon cooked and crumbled

Instructions

  • In a large pot of salted boiling water, add chopped potatoes and simmer until just knife-tender, about 5-7 minutes. Make sure you don't over boil them, or they will get mushy and fall apart. We want them to be still quite firm for this salad.
  • Drain very well, sprinkle with a tiny pinch of sea salt, and set in the refrigerator to allow potatoes to cool a bit.
  • In a large bowl, combine the yogurt, olive oil, apple cider vinegar, dill, mint, garlic and onion powder.
  • Stir/whisk well, then add in the potatoes. Very gently stir to coat. Taste test, and adjust seasonings if you like.
  • Sprinkle with crumbled bacon, any extra fresh herbs, and fresh ground black pepper.
  • Serve immediately, or refrigerate up to 24 hours before serving.