Butternut Squash Potato Salad

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Big bowl of our Easy Butternut Squash Potato Salad recipe

Hi, my name’s Dana and I’m a butternut squash addict?

I admitted my new obsession with this gorgeous winter fruit in last week’s post for Warm Butternut Squash Salad. Well I couldn’t keep my paws off of it once I discovered how versatile and truly quick and easy it is to prepare. Once you shimmy the skin off it’s literally 15 minutes in the oven ’til go time. That’s my kind of meal.

Baking sheet with cubed butternut squash for roastingShowing how to boil potatoes for potato salad

I find the texture of squash to work well in salads because it gets kind of tender yet holds its form when tossed. And because I have loved potato salad since I was a fat baby on my mom’s knee I knew I had to try butternut squash version to add to my Thanksgiving table. Dressed with a light and creamy yogurt-based dressing, it was everything I had hoped for: Light, crunchy, and filling with a delicate balance of sweet and savory flavors.

Freshly chopped green onion for adding to potato saladBowl of healthy Butternut Squash Potato Salad and jar of dressing

The ingredients of this salad are simple:

Red skin potatoes
Butternut squash
Radishes
& Green onion

And with a simple dressing of Greek yogurt and mayo (or vegan alternatives), grainy mustard, vinegar, and standard spices, it’s the simplest of side dishes to prepare.

Pouring dressing onto a bowl of Butternut Squash Potato Salad

Hands on prep time is less than 30 minutes and the whole thing comes together in about 1 hour. Plus, it’s a one bowl operation. Mix up the dressing, dump in the rest and toss! Easy and SO flavorful and satisfying.

The crunch factor is perfect with the radishes and green onion. And the potato and squash remain tender and complement each other well married under the creamy dressing.

Bowl of Easy Butternut Squash Potato Salad with a dollop of dressing on top

Make this recipe for Thanksgiving, Christmas and beyond. It’s such a versatile dish that travels well and requires little prep time. Plus, as ingredients come in and out of season you can sub them in place of each other and make something entirely new. You could even add a little protein of your choice to make this a complete meal: chickpeas, chicken, hard boiled eggs? Whatever you prefer. Enjoy!

Big bowl of our gluten-free Butternut Squash Potato Salad recipe

Butternut Squash Potato Salad

A spin on classic potato salad with butternut squash, radish, green onion and a creamy and light Greek yogurt-based dressing.
Author Minimalist Baker
Print
Bowl of our Creamy Butternut Squash Potato Salad recipe
4.67 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Course Salad, Side
Cuisine Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 5-7 small-medium red skin potatoes
  • 1 1/2 cups butternut squash (peeled and cubed // 1/2 large squash yields ~1 1/2 cups)
  • 3 Tbsp Greek yogurt, plain*
  • 1 Tbsp light or regular mayo*
  • 1 tsp grainy mustard
  • 1 Tbsp white vinegar
  • Sea salt & ground black pepper
  • 1/4 tsp ground coriander (optional)
  • 2 Tbsp green onion (chopped)
  • 2 medium radishes (chopped)

Instructions

  • Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.
  • Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato – it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.
  • While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.
  • While cooking, prepare your dressing in your serving bowl. Add Greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper. Whisk and taste – adjust seasonings as desired. Add more vinegar or water to thin out.
  • Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed. Serve immediately. Cover and refrigerate leftovers – should keep for several days, though best when fresh.

Notes

*Sub plain soy yogurt and/or Vegenaise to keep this recipe vegan.
*Inspired by dietsinreview.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 2 g Calories: 177 Carbohydrates: 24 g Protein: 4 g Fat: 5 g Saturated Fat: 1.4 g Sodium: 723 mg Fiber: 3 g Sugar: 2 g

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  1. Steve says

    My name is Steve, I made a few minor changes to this delicious salad so my picky family would eat it and it came out great. I used carrots instead of radishes, apple cider vinegar, and added hard boiled eggs. It was hummmmm!!!!

  2. Lillie says

    Made as a side for Easter lunch! It was very refreshing and filling. A great twist to the typical potato salad!

  3. Evie says

    I made this for Thanksgiving and it was a huge hit! (Even though I caught my parchment paper on fire after baking the squash :x )

  4. Baked Potato Bakers says

    Ohh Diana this looks so yum yum and yummy.Salad is always good for health and the best thing is all ingredients are easily available and it can be prepared in no time.Also the way you explained how to made it is so nice .Looking forward more recipe from your hidden book…:)

  5. Christine @ Gotta Eat Green says

    This is like my perfect potato salad recipe. I am OBSESSED with BN squash lately. Saving this one for later!

  6. Abbie @ Needs Salt says

    Oh my gosh, this potato salad looks awesome! And that’s coming from a girl who normally harbors a great dislike for potato salad. I love the addition of butternut, though – such gorgeous color!
    Pinned. :)

  7. Danielle@BakingBackwards says

    Oh so many things I love in one bowl! If you’ve never experienced homemade butternut squash and be namely lasagne, I highly recommend it! My favourite — even made it for my wedding!

  8. Eileen says

    Why have I never before thought to add squash to a potato salad? It’s so obviously a good plan, especially considering my history of mixed roast veg with the exact same combination. Must try!

  9. Katie @ Produce on Parade says

    Oh, how lovely! Yum! I’ve never thought to put squash in a potato salad before, you’re so smart ;)

  10. Olena@iFOODreal says

    Hi, Dana. I’m a fellow clean blogger and stopped to say “hi”. Love minimalist design and your blogging tips and photos. And I love radishes in a salad. This salad is pretty clean! Love it! Keep up the great work!

  11. Stephanie @ Everyday Feasts says

    I’ve been on the lookout for a good squash salad recipe, and this one looks delicious! I adore potatoes, so squash and potatoes sounds like the perfect combo to me! Thank you for sharing :)