Karen's Very Veggie Lemon Herb Potato Salad Recipe

Skip the Mayonnaise For A Lighter, Fresher Salad

Karen's Very Veggie Lemon Herb Potato Salad Recipe

I have never been a fan of thick, saucy, mayonnaise based salads and often didn’t eat potato salad until I discovered I could make my own dressing with Greek yogurt, honey, and fresh lemon. Light and fresh, this salad has only a tiny bit of mayonnaise in the dressing and is pumped up with loads of fresh veggies and herbs. I love how the mint plays off the lemon in the dressing, and the salty bits of bacon.  The true test of this salad was when my husband, the notorious picky eater of the house who normally won’t touch potato salad, absolutely loved it.


1 1/2 lbs Yukon gold potatoes
2 tbsp unseasoned rice wine vinegar


3 tbsp Greek yogurt
2 tbsp mayonnaise
1 lemon
1/2 tsp honey
salt and pepper to taste
1 garlic clove, mashed

Add ins:

3/4 cup sugar snap peas, blanched and cut into ½ inch pieces
2 slices bacon, cooked and chopped
2 chopped hardboiled eggs
1/3 cup diced sweet bell pepper
2 radishes, thinly sliced
1 tbsp chopped fresh basil
1 tbsp chopped fresh mint
2 tbsp minced green onion

  In a small bowl, mix together the mayo, yogurt, and honey.  Zest the lemon right into the bowl, then cut the lemon in half and squeeze the juice from one half into in the yogurt/mayo mixture.  On your cutting board, mince the garlic and then add a little salt and using the flat side of the blade, mash the garlic before stirring into the dressing.  Add salt and pepper to taste.  Put in the fridge to chill while you continue.

  Peel and cut potatoes into four pieces, approximately the same size.  Cover them with about an inch of cold water and bring to a boil.  Cook the potatoes until they are just tender when you stick a fork in them.  Drain well and set aside so that they come to room temperature.

  Measure out the rice wine vinegar and about 1/4 tsp of salt into a large bowl and set aside, stirring a bit.  The salt will dissolve.  Cut the room temperature potatoes into ¾ inch chunks and toss with the vinegar and salt mixture.

  Lightly fold in the sugar snap peas, bacon, eggs, bell pepper, radishes, basil, mint and green onion.  Add the dressing and gently fold until combined.  Scrape into a bowl and chill for 30 minutes before serving.

Serves 4 as a side dish

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom