Recipe description
July 3, 2026
Healthy potato salad with yogurt dressing
Gentle, fiber-rich potato salad with yogurt dressing for gut health.
85%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes (with skin) and resistant starch.
- Yogurt dressing adds protein and potential live cultures.
- Simple, balanced side dish that fits into everyday meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
4
piece
Yoghurt
0.5
cup
Olive oil
2
tablespoon
Mustard
1
teaspoon
Lemon juice
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Cucumber
0.5
bowl
Chives
1
teaspoon
Instructions
1
Boil the potatoes in salted water until fork-tender, then drain and let cool.
2
Peel and cube the cooled potatoes.
3
In a bowl, mix yoghurt, olive oil, mustard, lemon juice, salt, and black pepper to create the dressing.
4
Add the cubed potatoes, diced cucumber, and chopped chives to the dressing and mix gently to combine.
5
Chill in the refrigerator for about 30 minutes before serving.
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Nutrition
195 kcal
Calories
4 g
Protein
28 g
Carbohydrates
3.5 g
Fiber
5 g
Sugar
5 g
Fat
1.5 g
Saturated fat
0.3 g
Salt
FAQ
What potatoes are best for this salad?
Use waxy potatoes (like new, red, or Yukon) that hold their shape after cooking; they also provide fiber and resistant starch.
How should I cook the potatoes for best texture?
Boil with the skins on until just tender, then drain and cool; you can also steam for gentler texture.
How does yogurt dressing compare nutritionally to a mayo-based dressing?
Yogurt adds protein and calcium with typically less fat than mayo-based dressings, while still giving creaminess and tang.
Can I make this ahead? How long in the fridge?
Yes. Cook the potatoes and prepare the dressing in advance if you like; refrigerate and combine shortly before serving.
Is this gluten-free and suitable for dairy-free or vegan diets?
Potatoes and yogurt are gluten-free by default. For dairy-free or vegan, use plant-based yogurt and a dairy-free mayo.
How can I add more fiber without sacrificing taste?
Add finely chopped vegetables (cucumber, pepper, peas) or mix in cooked beans; keep the dressing light.
What portion size is typical per person?
About 1 cup (250 ml) per person as a side dish; adjust based on the meal.
How should I store leftovers?
Store in an airtight container in the fridge for 2–3 days.
Can I customize with herbs or add-ins?
Yes—dill, chives, parsley, or lemon zest work well; you can also add pickles or capers if you like.
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