Potato Salad Makeover Recipe

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Classic Potato Salad with a twist of fresh veggies for a fresh flavor and an added boost of nutrition!

What to Bring to a Potluck

Every dinner social we go to have the same rule: Bring a salad or dessert to share.

The old me chose to make a dessert every time.  After all, desserts are usually cheaper to make, and I loved having an excuse to bake.  The new me however, chooses salads every time.  I love having something healthy at a potluck to eat, in the event everyone else chooses dessert, and there are no salads on the table at all.  Plus, I can sample other people’s desserts, without having the temptation at home, and half of the dish is gone before we arrive.

Chopping Potatoes for Potato Salad

We start with a classic potato salad recipe, and then add lots of fresh veggies to boost the flavor and nutrition! Apparently, there is a right and a wrong way to chop potatoes, and my dear husband can’t stand to watch me to do it “the wrong way”.  So, he took over to school me in the cutting department.  To make the potato pieces more uniform, you first cut the potatoes lengthwise. Then, take your strips and cut them crosswise. And voila, uniform potatoes.

More in the Healthy Potluck Series

Healthy Potato Salad Makeover

Classic Potato Salad with an added boost of veggies for flavor and nutrition!
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: potluck potato salad
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 10

Ingredients

  • 10 medium russet potatoes peeled and cubed
  • 3 medium bell peppers one red, one yellow, one orange – chopped
  • 3 stalks celery chopped
  • 6 large eggs boiled
  • 1 cup mayonnaise homemade, nayonaise, or veganaise
  • 1 tablespoon mustard
  • 1 teaspoon salt

Instructions

  • In a large pot of boiling water, immerse all chopped potatoes. Boil on medium heat for about 10-15 minutes, or just until potatoes begin to soften.
  • Drain cooked potatoes and let cool.
  • Chop all other veggies, and place in a large bowl with the cooled potatoes.
  • In a separate bowl, combine the dressing.
  • Pour dressing on top of veggies and toss to coat. Chill until ready to eat, at least 4-5 hours.
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7 Comments

Altough this looks delicious I feel its falls short of your usual over the top healthiness that I love about your recepies. Yes the peppers are a nice addition but have you considered using greek yogurt for half or all of the mayo. How about califlower for half of the potatoes. None the less for just arriving home with limited groceries it does look yummy. Checking your blog daily and enjoying it everytime 🙂

I have tried it with Greek Yogurt, and we love it!! You are right though, I was just using what I had and we had no Greek yogurt. 🙁

@ Renee Mack
I don’t see this a diet blog to reduce calories. I see this as a blog that post recipes using whole foods with a strong focus on fruits and vegetables. This recipe has vegetables and eggs in a homemade dressing, plenty of nutrients are in this. Healthy eating doesn’t mean no flavor.
I’m glad that you see changes that you want to make and you want to share with the author and other readers but you’re not the editor so you don’t need to tell Amy what she should be doing. Comments are much more positive when people use I-statements, not You-statements. “I’m going to make this with cauliflower and Greek yogurt to make it more healthy for me” would get your message across without sounding so critical.

Looks like a very unique texture, thanks to your husbands cutting the potatoes. I rarely see potato chunks this small and uniform. Great idea with the papers…definitely will try those next time.