Creamy Potato Salad (with tangy mayo, red onion and chives)
No summer BBQ is complete without a bowl of classic potato salad—it’s creamy, comforting, and full of nostalgic charm. This version keeps all that timeless flavor but adds a fresh and lightened-up spin!
Ingredients
- 2 pounds Yukon gold potatoes, scrubbed and cut into bite-size chunks (keep the skin on!)
- ¾ cup light mayonnaise, or non-fat plain Greek yogurt (or a combo of both)
- 2 tablespoons grainy mustard
- 1 teaspoon apple cider vinegar
- 2 to 4 tablespoons finely chopped red onion
- 2 to 4 tablespoons chopped chives
- Salt and black pepper, to taste
- Pinch of sweet or smoked paprika, for garnish
- Optional: 1 pound sliced mushrooms, sautéed or roasted
Instructions
- Add chopped potatoes to a large pot and cover with 1-inch of cold water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but still hold their shape—about 15 minutes.
- Drain potatoes in a colander, and transfer to a large mixing bowl. Let them cool in the fridge for at least 5 minutes before adding the dressing. NOTE: For resistant starch benefits: Cool the potatoes in the fridge overnight (12 hours) before assembling the salad. (See Notes below.)
- In a small bowl, make the dressing by whisking together the mayo (or yogurt), mustard, vinegar, onion, and chives. Pour over the cooled potatoes and gently fold everything together until evenly coated.
- Season with salt and pepper to taste. Add a pinch of paprika over the top for a pop of color and flavor. If using mushrooms, gently stir them in at the end. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow everything to meld together.
Notes
Yield info: This recipe makes about 6 cups as written, or 8 cups if you include the optional mushrooms.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. The flavor actually improves as it sits, so it’s perfect for making ahead.
Resistant Starch Tip (for blood sugar and gut health):
• When potatoes are cooked and then fully cooled, some of the starch transforms into what’s called resistant starch. This type of starch “resists” digestion in your small intestine and travels to the large intestine where it acts more like fiber. It has a lower impact on blood sugar and feeds your beneficial gut bacteria.
• To create it: Chill cooked potatoes in the fridge for at least 12 hours before dressing and serving. You can enjoy the salad cold or let it sit out for a few minutes to take the chill off—either way, the resistant starch stays intact!
Lots of variations to try!
• Vegan: Use a vegan mayo and skip the yogurt.
• Add-ins: Try chopped pickles, celery, hard-boiled eggs, or a spoonful of relish for a tangy twist.
• Herb swap: Sub in scallions, dill, or parsley instead of chives for a different flavor profile.
• Mushroom boost: The sautéed or roasted mushrooms are optional, but they add an earthy, umami depth that’s surprisingly delicious.
Nutrition Information per serving
Serving Size: 0.5 cupCalories: 110Carbohydrates: 18gProtein: 1gTotal Fat: 3.5g— Unsaturated Fat: 3g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 170mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.