Easy side dishes like this farmer’s market potato salad recipe will be a hit at any potluck or picnic! Homemade sour cream dressing is combined with tender red potatoes, hard boiled eggs, red onion, carrots, and bell peppers. This easy potato salad recipe is the best when it’s made using fresh produce from the farmer’s market or your vegetable garden!
It is no secret that I have a slight obsession with potato side dishes. Technically, potatoes are vegetables, but very starchy ones. If you aren’t already aware, starchy vegetables are merely carbohydrates in disguise. And I am a carbohydrate addict – a carboholic.
I have at least 10 potato-based recipes in my recipe database already, but there is always room for one more. Until now, my favorite potato salad recipe was southern style mustard potato salad, but that isn’t the case anymore. Don’t misunderstand… that potato salad recipe has been the most popular one on this website for almost 3 years now, so it’s definitely delicious. It’s just that the crunchy vegetables added to the Farmer’s Market Potato Salad recipe are the key to my stomach’s happiness. I’m hopeful that they’ll be yours, too. 🙂
This farmer’s market potato salad even has a few healthy ingredients in it. This is because I care about your health, and I don’t want to be known as a carb pusher. Even though I sort of am a carb pusher. Want a piece of chocolate cake? #sorrynotsorry
Healthy Ingredients in Farmer’s Market Potato Salad:
- Carrots – Packed with vitamin A, which is great for eye health.
- Eggs – A good source of protein, especially if you’re a vegetarian.
- Light sour cream – This is lower in calories and fat than its fully loaded sour cream sibling.
- Greek yogurt – I use Greek yogurt for most of the mayonnaise in this potato salad recipe, keeping the calories lower, and adding calcium and protein.
- Light mayo – This recipe calls for full fat mayo, but swapping it out for light mayo is another option to keep the fat and calories down.
Get the ingredients to make this from a grocery store, a local farmer’s market, or a vegetable garden.
But please get the ingredients and make this homemade potato salad recipe. You won’t regret it.
If you want a little more than my easy side dish recipe, I can help with that, too! Each month, a few of my blogging friends and I put together a recipe roundup of delicious recipes. This month’s theme is EASY SIDE DISHES!
More Easy Side Dishes:
- Twice Baked Potato Bites
- Fresh Vegetable Salad
- Creamed Corn Casserole
- Shredded Brussels Sprouts with Orange and Almonds
- Orange Scallion Quinoa
- Bacon Green Onion Deviled Eggs
- Broccoli Slaw Salad
- Hummus Roasted Broccoli & Cauliflower
- Bacon & Ranch Smashed Potatoes & Brussels Sprouts
- Greek Quinoa Salad
- Honey Glazed Roasted Carrots
- Incredibly Easy Crusty Artisan Bread
- Very Best Shrimp Macaroni Salad
How to Make Farmer’s Market Potato Salad:
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I can’t wait until the farmer’s market opens! I hope you love this easy potato salad recipe as much as I do.
Farmer’s Market Potato Salad
Fresh garden vegetables are mixed with red potatoes and a light, tangy sour cream dressing to make this delicious and easy side dish.
- 3 pounds red potatoes, diced into 3/4-inch pieces.
- 2 teaspoons salt
- 2 Tablespoons white vinegar
- 1/4 cup Greek yogurt, (I used full fat. (Light or low fat variety may be used)
- 2 Tablespoons light sour cream
- 1/4 cup light mayonnaise, (Regular or fat-free variety may be used)
- 1 small green bell pepper, diced small
- 1 medium red onion, diced small
- 1 medium carrot, diced small
- 2 Tablespoons pickle relish, sweet or dill
- 1 Tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh dill , or 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Add potatoes and enough water to cover them by 1 inch to a large saucepan. Bring to a boil over high heat. Add 2 teaspoons salt, reduce heat to medium and simmer until potatoes are fork tender, about 10 minutes.
- Use a heat resistant scoop (I used a glass measuring cup) and carefully scoop out 1/4 cup (2 ounces) of cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potatoes to a medium bowl and set them aside. Refrigerate remaining potatoes until cooled, about 20 minutes.
- Meanwhile, use a potato masher to mash 3/4 cup hot potatoes with 3 tablespoons reserved cooking water until smooth, adding additional reserved cooking water as needed. Stir yogurt, sour cream, mayo, green pepper, onion, and carrot, relish, mustard, dill, 1/2 teaspoon salt, and pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.
- Add cooled potato dressing to cooled potatoes, stirring until evenly coated. Taste for seasoning and add additional salt and pepper as needed.
- Cover bowl with plastic wrap or airtight lid and chill until ready to serve. If well wrapped, this salad will stay fresh in the refrigerator for up to 3 days.