Healthy Potato Salad

Our Healthy Potato Salad is a summertime staple in our household. Unlike American potato salad (which we also love), our version uses tart white balsamic vinegar (or lemon juice) and olive oil instead of mayo. This light and filling recipe gets protein from the addition of hard-boiled eggs and bright color and flavor from finely chopped fresh herbs and red onion. It’s the side to grilled meats and fish. This recipe was always on our family’s table in Bulgaria and is nostalgic.

What stands out

Light and Healthy: Say goodbye to heavy mayo-laden potato salads. Here, we use zesty white balsamic vinegar or lemon juice, paired with the goodness of olive oil, creating a light and healthier dressing.

Protein-Packed: Additionally, hard-boiled eggs add protein, making this salad a satisfying and standalone side.

Customizable: Moreover, you can make it your own by adjusting ingredients like eggs, herbs, and red onions.

Picnic-: What’s more, the absence of mayo makes it picnic-friendly and a great companion to grilled meats and fish.

How to Prepare Healthy Potato Salad

Hard-Boil The Eggs: Boil eggs for 10 minutes until hard-boiled, then transfer them to an ice bath for straightforward peeling.

Prep and Boil the Potatoes: Peel and cut yellow potatoes into uniform pieces for even cooking. Next, boil the potatoes in salted water until fork-tender, around 10 minutes.

Arrange the Salad: Drain potatoes, arrange them on a plate, and artfully nestle egg wedges amongst them for a lovely presentation.

Add Seasoning: Lastly, add lemon zest, lemon juice, red onion, and herbs (dill, parsley, or basil) for flavor and drizzle with olive oil, season with salt, and gently mix.

Kitchen tip

Make sure the potatoes are not too soft. They should have a bite to them so that the salad doesn’t become too mushy.

Swaps

As always, everything should be measured with your heart. Love eggs? Add a few more, or leave them out entirely.

• Red onions are optional but add a nice sharpness and color to the dish.
• Dill is classic in this preparation, but any fresh herb can be used: parsley, oregano, and basil are nice substitutes.

Serve it with

While our dad was visiting this summer, we enjoyed this salad alongside grilled branzino (aka whole European Sea Bass) and a crisp glasses of white wine — the summer meal!

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• Creamy Chicken Salad Lettuce Cups
• Orzo Pasta Salad
• The Best Pasta Salad

Questions

br strong What type of salt do you use? em

strong Can we use other types of potatoes for this salad?

Yes, you can certainly use different potato varieties. Yellow potatoes work well, but experiment with red or russet potatoes for slightly varied textures and flavors.

strong What’s the best way to store leftover Bulgarian Potato Salad?

Store any leftover salad in an airtight container in the refrigerator, but it’s best consumed within 2-3 days to maintain the freshness of the ingredients.

Can we make this recipe vegan-friendly?

You certainly can; to make the Bulgarian Potato Salad recipe vegan, you’ll need to replace or leave out the non-vegan ingredients like hard-boiled eggs and consider using vegan-friendly options for the dressing.

Ingredients

Makes 4 servings

• 3 eggs
• 3 yellow potatoes
• zest and juice of 1 lemon, (or a drizzle of white balsamic vinegar)
• ¼ red onion, thinly sliced
• fresh dill, dry oregano, or any herbs of choice
• olive oil, for drizzling
• salt, to taste

Equipment

• Peeler
• Medium Pot
• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Redmond Real Salt

Method

1. Boil the eggs until hard boiled, 10 minutes. Add them to an ice bath (water with ice) to stop them from overcooking and make peeling easier. Peel them and cut into wedges. Set aside.
2. Wash, peel, and cut the potatoes into equal size pieces. We like to cut the potato in half, those halves in half and make three cuts across to get the perfect equal sized cubes.
3. Boil the potatoes in boiling salted water until fork tender. Mine took about 10 minutes but it will depend on the size of your cubes.
4. Strain the potatoes and arrange them on a plate.
5. Nestle the egg wedges between the potatoes.
6. Add the lemon zest, lemon juice, thinly sliced red onion, herbs of choice and a generous drizzle of olive oil. Season with salt, gently mix and enjoy!