Healthy Potato Salad with Raisins
Potato salad with raisins and Greek yogurt is a refreshing twist on the traditional potato salad, allowing you to enjoy your favorite comfort food while maintaining a more health-conscious lifestyle.
Author: Sheeba
Ingredients
To boil potatoes
- 1.2 pounds (550 grams) Yukon gold potatoes
- 3 cloves garlic
- 1 teaspoon sea salt
Mix-ins
- 2 tablespoons black raisins
- 2 tablespoons golden raisins
- 2 tablespoons pitted black olives
- 1 small sliced red onion
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped parsley
Sugar free dressing
- ½ cup Greek yogurt
- 2 teaspoons Dijon mustard
- ½ teaspoon apple cider vinegar
- ½ teaspoon red chili flakes
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon pink salt (or fine sea salt)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Boil the potatoes
- Peel and dice 1.2 pounds (550 grams) Yukon gold potatoes into 1-inch cubes. Place them in a deep pot.(Alternatively, you can use this pasta pot which makes it easy to drain the potatoes.)
- Cover with cold water upto about 1-inch above the potatoes. Add 1 teaspoon sea salt.
- Peel and smash 3 cloves garlic to release the flavor. Add them to the salted water.
- Mix well and bring it to a soft boil.
- Reduce the heat to medium. Cover and cook for 8 to 10 minutes until the potatoes are fork tender.(When you pierce with a fork, the potatoes should offer slight resistance and should not crumble.)
- Drain the hot potatoes immediately using a colander. Leave them in the colander to cool down.
- Pick out the garlic and discard.
Add raisins and other mix-ins
- Place the potato cubes in a large bowl.
- Add 2 tablespoons black raisins, 2 tablespoons golden raisins, 2 tablespoons pitted black olives, 1 small sliced red onion, 2 tablespoons finely chopped chives and 2 tablespoons finely chopped parsley.
Make Greek yogurt dressing
- Take ½ cup Greek yogurt, 2 teaspoons Dijon mustard, ½ teaspoon apple cider vinegar, ½ teaspoon red chili flakes, ½ teaspoon paprika, ½ teaspoon black pepper and ½ teaspoon pink salt in a small bowl.
- Whisk all the ingredients together until combined.
Toss
- Drizzle the sugar free dressing on the bowl of potatoes and other salad ingredients.
- Toss the salad and serve immediately.
- If you are not serving immediately, store in the refrigerator.
Video
Notes
- Potatoes: I’ve used Yukon gold potatoes that are not too waxy or too starchy. They hold their shape better than starchier potatoes like Russet. (Russet potatoes are more suitable for recipes like roasted potatoes and broccoli and cheesy Italian potato croquettes.
- Garlic: When you add garlic to potatoes while boiling, they become flavorful without tasting too garlicky.
- Greek yogurt: It replaces sour cream/mayo in the dressing for potato salad. Use plain unsweetened Greek yogurt for the best results.
- Pink salt: It is more flavorful and you’ll need less of it compared to regular salt. You can substitute it with fine sea salt.
- Boiling the potatoes: Keep a close watch after 8 minutes. You should be able to pierce with a fork with minimum resistance.
- More tips and tricks in the post above.
Nutrition Facts
Healthy Potato Salad with Raisins
Amount per Serving
Calories
189.9
% Daily Value*
Fat
1.1
g
2
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.6
g
Cholesterol
1.3
mg
0
%
Sodium
989.1
mg
43
%
Potassium
810.6
mg
23
%
Carbohydrates
40.7
g
14
%
Fiber
4.9
g
20
%
Sugar
7.7
g
9
%
Protein
6.6
g
13
%
Vitamin A
454.4
IU
9
%
Vitamin C
33.7
mg
41
%
Calcium
71.4
mg
7
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.