Must-Try Delicious Potato Salad

Light, creamy, and packed with flavor without a single spoonful of mayo!

This healthy potato salad is fresh, simple, and perfect for chaotic summer meals.

My kid has been extra picky lately, so I’ve been on a mission to make our usual stuff a little healthier without getting a full-on dinner protest.

Potato salad felt like a risky move (she usually side-eyes anything that’s not plain), but this version actually got eaten.

Like, whole bowl gone!

It’s light, still creamy, and has this kinda fresh zing that even I wasn’t expecting.

No mayo, no heavy dressing, just real simple stuff that somehow makes it taste like summer.

It’s perfect for BBQs, lunchboxes, or those weird snacky dinners we end up having on busy nights.

Ingredients for the Best Potato Salad

This is all the good stuff you probably already have, or at least close enough to swap without a grocery run.

No crazy ingredients, promise!

• Baby potatoes – the little ones cook faster and just taste better
• Olive oil – adds that silky, not-greasy kind of texture
• Apple cider vinegar – gives it a tiny kick and brightens everything up
• Dijon mustard – makes it feel kinda fancy without trying too hard
• Garlic – just one clove, but it makes a big difference
• Salt – gotta season those potatoes or it’ll taste like nothing
• Black pepper – add as much or as little as you like
• Green onions – for crunch and that little zip of flavor
• Fresh parsley – totally optional but makes it look pretty and taste fresh

How to Make Healthy Potato Salad

This is one of those recipes that feels simple but still tastes like something you could bring to a potluck to impress your friends.

It comes together quickly and holds up well in the fridge, which is always a win when life gets chaotic.

1. Boil the Potatoes Until Just Tender

Place the baby potatoes in a large pot, cover them with salted water, and bring to a boil.

Let them cook for 12 to 15 minutes, until you can easily pierce them with a fork but they still hold their shape.

2. Let Them Cool Slightly Before Dressing

After draining the potatoes, spread them out on a plate or baking sheet to cool for about 10 minutes.

They should still be warm when you add the dressing so they can absorb more flavor without falling apart.

3. Make the Dressing While the Potatoes Cool

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper.

This dressing is tangy and light, and it comes together in under a minute.

4. Combine the Warm Potatoes and Dressing

Gently place the warm potatoes in a large bowl and pour the dressing over top.

Stir slowly with a wooden spoon or rubber spatula to coat them without smashing them too much.

5. Add the Green Onions and Parsley

Sprinkle in the sliced green onions and chopped parsley, and give everything one more gentle mix.

If you are not a fan of parsley or do not have any on hand, you can leave it out without ruining the salad.

6. Let the Flavors Set Before Serving

Let the potato salad sit at room temperature for about 15 minutes before serving so the flavors have a chance to come together.

If you are making it ahead, just pop it in the fridge and give it a quick stir before serving.

Not a Single Spoonful Left

I made this thinking I’d have leftovers for lunch the next day, but nope!

It was completely wiped out by supper.

If you’re trying to sneak in a few healthier swaps without anyone noticing (or complaining), this one totally works.