Potato salad is a summertime classic, but too often it’s also a calorie bomb. Here, a reasonable amount of tangy Greek yogurt offers a higher protein alternative to mayo, while the mustard and smoked paprika ensures each mouthful is as delicious as it is nutritious. The walnuts add healthy fats along with a nice textural contrast.
Take the extra step of parboiling potatoes until they’re slightly soft before grilling them so the outsides don’t char well before the potatoes are cooked all the way through. Try this also for thick slices of sweet potato for a healthier take on fries.
Take the time to chill
To avoid serving a soupy salad, make sure potatoes have cooled down before mixing with the yogurt dressing.
2 lbs (1 kg) new potatoes
1 Tbsp (15 mL) grapeseed or sunflower oil
1/2 cup (125 mL) plain yogurt
1 Tbsp (15 mL) fresh lemon juice
1 Tbsp (15 mL) extra-virgin olive or camelina oil
Pinch of salt
1 Tbsp (15 mL) Dijon-style mustard
1 Tbsp (15 mL) capers (optional)
3/4 tsp (4 mL) smoked paprika
1 garlic clove, grated or finely minced
1/2 cup (125 mL) chopped parsley
1/3 cup (80 mL) chopped walnuts
Place potatoes in large saucepan and cover with water. Bring to a boil and heat until potatoes are just barely fork tender. Drain and when cool enough to handle, slice potatoes in half.
Preheat grill to medium and, ideally, place vegetable basket on grill as it heats. Toss potatoes with grapeseed or sunflower oil and a pinch of salt. Spread out potatoes on grill and heat until cooked through and crispy, about 15 minutes, stirring once halfway through cooking. Place in bowl and let cool.
Whisk together yogurt, lemon juice, olive or camelina oil, mustard, capers (if using), paprika, and garlic. Add yogurt dressing to potatoes and toss to coat. Toss parsley and walnuts with potato salad.