Healthy Potato Salad With Egg and Yogurt

Ingredients

• 650 gpotatoes
• 6 large (or 8 medium)eggs
• 120 g (1 medium)red onion, minced
• 3 teaspoonsbaby capers
• 3–4 tablespoonsfresh parsley, finely chopped
• 200 gGreek yoghurt
• 2 teaspoonsmild mustard
• 1 teaspoonturmeric powder
• 2 tablespoonswhite or apple cider vinegar
• 3 tablespoonsfresh lemon juice
• 4 tablespoonsextra-virgin olive oil
• to tastesea salt
• to tastefreshly ground pepper
• to tasteshredded lettuce, iceberg lettuce or rocket

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes or leave their skins on. Boil them or bake them wrapped in foil, seasoning with salt either way. Once cooked and cooled, cut them into chunky pieces.

2. 2

   Boil the eggs

   Put the eggs in a saucepan of cold water and bring it to the boil. Reduce the heat to medium-high and boil for 8–10 minutes. Cool the eggs in cold water, peel them, cut them in half lengthways, then dice each half into 6–8 pieces.

3. 3

   Mix the dressing

   In a large salad or mixing bowl, whisk together the Greek yoghurt, mustard, turmeric, vinegar, lemon juice and olive oil.

4. 4

   Combine the salad

   Add the potatoes, parsley, onion, eggs and capers to the bowl. Mix gently but thoroughly to coat everything with the dressing.

5. 5

   Chill the salad

   Refrigerate the salad for at least 3 hours, or longer.

6. 6

   Serve with greens

   Serve with shredded lettuce, iceberg lettuce, rocket or another accompaniment you prefer.

What is potato and egg salad?

Potato salad has many forms across Europe, from warm versions dressed with vinegar to chilled salads bound with a creamy dressing. This version pairs potatoes and boiled eggs with Greek yoghurt, olive oil, herbs and sharp, briny accents.

The yoghurt gives the dressing body, while lemon and vinegar keep it lively. Capers, red onion and parsley bring contrast to the mild potatoes and eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 406 calories, 19g protein, 35g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while the eggs and Greek yoghurt contribute protein. Olive oil supplies much of the fat, with additional richness from the eggs. Serve a portion over plenty of shredded lettuce or rocket for a fresh, crisp contrast.

Choosing the potatoes

Waxy potatoes tend to hold their shape well after cooking, making them a good choice for a chunky salad. Leave the skins on for a more rustic finish, or peel them before cooking if you prefer a softer, more uniform texture.

Cook the potatoes until tender, then let them cool before dicing. Cutting them while hot can make the pieces more prone to breaking as you mix.

Getting the eggs right

Starting the eggs in cold water and bringing the pan to the boil follows the method here. Keep them at a boil for 8–10 minutes, then cool them in cold water so they are easier to handle and peel.

Chop the eggs into pieces rather than mashing them. Fold them in gently so they stay visible throughout the salad.

Balancing the dressing

Creamy base: Greek yoghurt gives the dressing its thickness, while olive oil adds richness. Whisk them together with the mustard and turmeric until evenly combined.

Bright accents: Lemon juice and vinegar cut through the creamy texture, while capers add a salty, tangy note. Taste before adding salt, since capers can already contribute plenty of savouriness.

Mixing without mashing

Add the cooled potatoes and other salad ingredients to the dressing, then turn them over gently until coated. A large bowl gives you room to mix without crushing the potato pieces.

If the potatoes are still warm, they may soften and absorb the dressing more quickly. Cooling them first helps retain a chunkier texture.

Why the chilling time matters

The salad needs at least 3 hours in the fridge before serving. This gives the dressing time to settle around the potatoes and lets the onion, parsley and capers season the mixture.

Keep it covered while it chills. Serve it cold with shredded lettuce, iceberg lettuce or rocket for a crisp contrast.

Recipe notes & tips

• Choose potatoes that hold their shape after cooking for a chunkier salad.
• Season the potato cooking water with salt, as directed in the method.
• Cool the potatoes before dicing and mixing to help them keep their shape.
• Taste the dressing before adding extra salt because the capers are savoury.
• Fold the eggs in gently to avoid breaking them into the dressing.
• Make the salad at least 3 hours ahead so it has time to chill.

Variations

• Add dill: Use some finely chopped dill alongside the parsley for a different herbal note.
• Choose rocket: Serve the salad over rocket for a peppery green accompaniment.
• Use iceberg: Add shredded iceberg lettuce for a crisp, mild base.
• Adjust the onion: Use less minced red onion for a gentler bite.
• Try apple cider vinegar: Choose it instead of white vinegar for the dressing.

Common mistakes to avoid

• Mixing warm potatoes: They can break apart more easily; cool them before dicing and tossing.
• Overcooking the potatoes: They may turn crumbly; check that they are tender and handle them gently.
• Skipping the chill: The salad will be less settled; refrigerate it for at least 3 hours.
• Adding salt before tasting: Capers add savouriness; taste the dressed salad first.
• Stirring too vigorously: The eggs and potatoes can mash; fold the ingredients together gently.

How to store

Cover and keep the salad refrigerated, then serve it cold. For best texture, eat it within 2–3 days; avoid leaving it at room temperature for an extended period. This salad is intended to be served chilled rather than reheated.

Frequently asked questions