Colorful Potato Salad

Brighten up your table with Colorful Potato Salad. Spring and summer bring with them a burst of vibrant colors, and what better way to celebrate the season’s freshness than with a colorful twist on a classic dish? Today, I’m excited to share with you my recipe for Colorful Potato Salad, a dish that’s not only delicious but also adds a pop of color to any table, perfect for your upcoming block parties, picnics, or cookouts.

Why Colorful Potato Salad

I wanted to create a potato salad without eggs that stood out from the crowd, both in flavor and appearance. Traditional potato salads often lack the vibrancy that we associate with the warmer months. By incorporating colorful ingredients like broccoli and red onion, this potato salad is sure to become a fast favorite. This Colorful Potato Salad is not only visually stunning but also packed with flavor and nutrients. The combination of creamy yogurt and cottage cheese dressing with the tender potatoes and roasted broccoli creates a dish that’s sure to become a staple at your gatherings.


1. Russet Potatoes: Russet potatoes are the star of this dish, providing a hearty and satisfying base. These starchy potatoes have a fluffy texture when cooked, making them perfect for absorbing the creamy dressing and flavors of the other ingredients. Plus, they add a comforting element to the salad that’s reminiscent of classic potato salads.

2. Broccoli: Not only does broccoli add a vibrant green hue to the salad, but it also brings a wealth of nutrients to the table. Rich in fiber, broccoli adds a fresh element to the dish. Roasting the broccoli intensifies its flavor, complementing the creamy potatoes and tangy dressing perfectly.

3. Red Onion: Red onion adds a bold pop of color and a hint of sharpness to the salad. Dicing the onion allows its flavor to disperse evenly throughout the dish, adding a zesty bite with every forkful.

4. Greek Yogurt: Plain nonfat Greek yogurt serves as the base for the creamy dressing in this potato salad. Greek yogurt adds a tangy flavor and creamy texture while keeping the dish light and refreshing. It’s also a great source of protein, making this salad not only delicious but also nutritious.

5. Cottage Cheese: In addition to Greek yogurt, cottage cheese adds creaminess and richness to the dressing. With its mild flavor and soft texture, cottage cheese blends seamlessly with the other ingredients, creating a luscious coating for the potatoes and broccoli. Cottage cheese is also high in protein and calcium, making it a wholesome addition to this colorful dish.

6. Avocado Oil: Avocado oil serves as the cooking oil for roasting the broccoli. With its mild flavor and high smoke point, avocado oil allows the broccoli to roast evenly without burning, resulting in crisp-tender florets with a delicate nutty flavor.

7. Garlic Powder, Salt, and Pepper: These simple seasonings add depth and complexity to the dish, enhancing the natural flavors of the potatoes, broccoli, and dressing. . Adjust the seasoning to taste, ensuring that every bite is perfectly seasoned and delicious.


  1. Prepare the Potatoes: Wash the russet potatoes and place them in the preheated oven for about 60 minutes, or until they are cooked through.
  2. Roast the Broccoli: While the potatoes are baking, chop the broccoli and place it on a lined baking sheet. Coat the broccoli with avocado oil, garlic powder, salt, and pepper. Roast in the oven at 375°F for approximately 35 minutes, or until the broccoli begins to crisp.
  3. Prepare the Onion: While the potato and broccoli are cooking, dice the red onion.
  4. Combine Ingredients: Once the potatoes are cooked, allow them to cool slightly before dicing them. In a large bowl, combine the diced potatoes with the diced onion.
  5. Add the Broccoli: Mix in the roasted broccoli with the potatoes and onion.
  6. Make the Dressing: In a separate bowl, mix together the plain Greek yogurt and cottage cheese. Adjust seasoning with salt and pepper as desired.
  7. Combine and Serve: Pour the yogurt and cottage cheese dressing over the potato mixture and toss until everything is evenly coated. Serve warm and enjoy!

Colorful Potato Salad

Recipe by Jenna FisherCourse: Recipes, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 3 large russet potatoes

  • 4 cups broccoli, chopped

  • 1 small red onion, diced

  • 3/4 cup plain nonfat Greek yogurt

  • 1 cup cottage cheese

  • 1 tsp avocado oil

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper


  • Preheat oven to 375°F
  • Place washed russet potatoes in oven for 60 min
  • Chop broccoli and place on lined baking sheet, coat with avocado oil, garlic, salt and pepper roast at 375 for 35 minutes or until broccoli begins to crisp
  • While potato and broccoli are cooking, dice onion
  • Remove potatoes and allow to cool. Dice cooked potatoes and combine in a bowl with diced onion
  • Add roasted broccoli
  • In a separate bowl, combine plain greek yogurt and cottage cheese, add additional salt and pepper as desired. Pour over potatoes.
  • Serve warm and enjoy



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