5 24 Published Jun 18, 2024, Updated Sep 23, 2024 I grew up in a potato loving family. Lots of fried potatoes, mashed potatoes, baked potatoes, potato salads, etc. My mom always had a bag of russet potatoes on hand but rarely sweet potatoes, unless you count canned yams for sweet potato casserole. Nowadays I love sweet potatoes and baked sweet potato fries reign supreme (it’s the sweet and salty combo!!) but I try to skip the fried varieties and make healthier baked sweet potatoes or grilled sweet potatoes to satisfy my cravings. All that said, I still enjoy regular potatoes as well!
potatoes – I used small red potatoes, but you can use any variety of small potatoes like yukon gold potatoes or fingerling potatoes. A medley of colorful potatoes would be fun! baby spinach – adds freshness and a pop of green color, contributing to the nutritional value and overall taste. shallots – provide a mild onion flavor, adding a slight crunch and depth to the salad. sun-dried tomatoes – offers a burst of tangy sweetness. fresh chives – I love adding fresh herbs to my recipes and fresh chives is the perfect herb for this salad! dressing – a simple homemade dressing made with red wine vinegar, shallots, dijon mustard, maple syrup, olive oil, salt and pepper.
Find the printable recipe with measurements below.
How to Make Healthy Potato Salad
How to Store Leftovers
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop over time.
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Be sure to check out the full collection of salad recipes on EBF!
