Healthy Homemade Potato Salad

Tuesdays are my super early days at the studio, and by super early I mean I’m up around 3:45 and out the door by 4:15. So currently being in my 15th hour of wake, and feeling a lot more like 9p.m. than 6:00 p.m., I write to you with a sleepy pup on my lap, a lap top on the arm rest, and a pint of chocolate coconut ice cream from Trader Joe’s…and I haven’t even had dinner yet. Some afternoons are just like this! Err evenings..I don’t even know what day it is at this point.

With Labor Day coming up {can you you even believe that??} I wanted to theme this weeks posts around my favorite healthy BBQ recipes!

Did you know that red potatoes are not only high energy, but pack a combo punch of carbs, fiber, and protein to make them the perfect side dish to any meal?

Today’s recipe is full of red potatoes and a hit at my house. I stole it from my mom and made it my own with a few tweaks. I have served it at every BBQ Derrick and I have been to this summer, and I always walk away with raving reviews.

It’s as delicious as it is simple and absolutely worth the short time it takes to make!

Healthy Homemade Red Potato Salad

Difficulty: Easy

Servings: 8-10


  • 12 Red Potatoes, Cubed
  • 1/3 C Red onion, Chopped
  • 3 Tbs. Capers
  • 2 Tbs. Pickle Juice
  • 3 Hard Boiled Eggs, Sliced
  • 1/4 C Vegenaise
  • 3 Tbs. Dijon Mustard
  • 2-3 Tbs. Dill *
  • Sat and Pepper to taste

*to taste, we love dill but know it’s not everyones cup o’ tea! If you do not like dill at all, omit and add 1 tbs. crushed rosemary. 


Cooking the Eggs and Potatoes

First, you need to cook the eggs and potatoes. Bring a large, 8+ quart, pot of water to a boil. Add potatoes, the water should come about 2 inches above them, with a Tsp. of salt. Boil for about 15 minutes or until soft all the way through. While potatoes are cooking, hard boil the eggs. Placing all 3 in boiling water with a pinch of salt, about 1 inch of water at the top, cook for about 20 minutes.

While these cook, you will have time to chop the onion and prep the rest of the ingredients for later on. Once you have drained the water, cut the potatoes into larger cubes and sliced the eggs, place in a large bowl. Add the remainder of the ingredients and mix gently, folding the soft potatoes so as not to mash them while mixing the salad.

Cover and place in the refrigerator for 1-2 hours, or until chilled. Serve and enjoy!

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