Healthy Potato Salad
Ramona's Cuisine
Ramona's Cuisine

Healthy Potato Salad

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  • For the salad
  • 700 g white potatoes Washed thoroughly and boiled
  • 6 hard boiled eggs
  • 3 small pickled cucumbers or pickled onions chopped
  • 1 handful Kalamata olives use more if you wish (pitted) *
  • 3 spring garlic crushed and finely chopped
  • 4 spring onions or scallions
  • 8 tbsp parsley and dill chopped finely also add fresh thyme if you like
  • For the dressing
  • 100 ml yogurt don’t use a fat free – I used 5%
  • 1 tsp honey or 1/2 tsp cane sugar
  • 2 tbsp lemon juice juice from half a lemon
  • 1 tsp mustard yellow mustard
  • 3 tbsp cider vinegar organic (with mother)


    1. Start by washing thoroughly and then boil the potatoes with 1 tsp salt. I choose smaller sized non-floury potatoes for my salads in general and I always leave the skin on. Boil according to their size and type. Approximately 10-15 min. You will know when they ready by doing the fork test. Pierce them with a fork or a toothpick if they are done the fork spikes will go through the potato with ease. I generally wash the eggs, boil them together with the potatoes and remove these with a slotted spoon after 8 min placing them into a bowl containing ice cubed and water.
    2. When the potatoes are ready, drain the water and set aside to cool. Decide if you want to leave or remove the skin. If you don't want the skin, peel them as soon as they are cool enough to be handled. Peel the hard-boiled eggs.
    3. While the potatoes are cooling, take a larger bowl and mix together the dressing ingredients, the vinegar, crushed or chopped spring garlic, salt, freshly ground black pepper. Mix well and set aside.
    4. Add the other ingredients like the olives, spring onion, chopped pickled cucumbers, chopped parsley and dill, chopped eggs and cubed potatoes.
    5. Give it all a good old mix and season more if you would like. Oh, yes, for me a pinch of dry red chili or cayenne pepper, please! Serve and enjoy!


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