Creamy Potato Salad

This Summertime don’t miss out on Gluten-Free Potato Salad! This sensational side dish is here to rock your taste buds and keep you cool all summer long. It’s not just incredibly delicious; it’s also gluten-free, making it a crowd-pleaser for everyone. Packed with nourishing ingredients, including potatoes rich in vitamin C which is a great source of antioxidants Dijon mustard will be the hero that you are looking for, while boosting your metabolism it keeps your blood sugar regulated. This playful salad ensures you stay fueled and fabulous. So, get ready to savor the summer vibes with a bowl of this irresistible potato salad that’s a true celebration of health and taste

Creamy potato salad with herbs in a white bowl, perfect for summer meals.

Servings: 6

Calories per Serving:

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients

  • 2 pounds of very small yellow potatoes
  • 12 ounces fresh green beans, trimmed and halved
  • ¾ cup of corn
  • Heaping ½ cup thinly sliced red onion
  • 3 tablespoons chopped parsley
  • Red pepper flakes (optional)
  • 3 tablespoons green yogurt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, grated
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2½ teaspoons sea salt, divided

Instructions

  1. Grab a large mixing bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, 1½ teaspoons of salt.
  2. Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, it usually takes 10 to 14 minutes. Drain the potatoes, pat dry, and cut any larger potatoes in half. Add the potatoes to the bowl with the dressing and toss to coat.
  3. Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry, then add them to the bowl with the potatoes along with the corn and onion and toss. Season to taste with more salt and pepper, if desired. Transfer to a platter.
  4. In a small bowl, mix the green yogurt with about 2 tablespoons water and stir until it’s a drizzleable consistency. Drizzle over the salad and sprinkle with the parsley. Season to taste and serve.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.