Low Calorie Potato Salad

5 from 4 votes

Low Calorie Potato Salad is packed with protein by swapping mayo for Greek yogurt. A healthier potato salad that's mayo free, super simple and delicious!

Prep Time5

Cook Time25

Chill Time20

Total Time50

Course: Dinner, Lunch

Cuisine: American

Diet: Low Calorie

Servings: servings

Calories: 163kcal

Author: Megan Olson

Ingredients

3 Hard Boiled Eggs
1 lb Mini Potatoes washed and not peeled
2 Celery Stalks diced small
3/4 cup Low Fat Greek Yogurt
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Garlic minced
2 tablespoons White Vinegar
1 tablespoon Dijon Mustard
1 teaspoon Celery Salt
1/4 teaspoon Salt or more to taste
1/4 teaspoon Black Pepper
2 Green Onions diced

US Customary - Metric

Instructions

Prepare the hard boiled eggs. Cool fully then peel and dice roughly.
Place the potatoes in a large pot of water. Cover all the potatoes with the water. Bring the water to a boil and cook until fork tender about 10-20 minutes. Do not over cook the potatoes.
Prepare the dressing while the potatoes boil by adding the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, salt and pepper to a blender or food processor. Blend the dressing until smooth.
Drain the potatoes once cooked and cool fully. When they are cooled, sliced them into 1-inch pieces (halves or quarters depending on the size) then transfer them to a large mixing bowl.
Pour 3/4 of the dressing over the potatoes then stir to combine very gently. Let it sit for 10 minutes at room temperature.
Add the diced celery, chopped hard boiled eggs, remaining dressing and stir. Add the diced green onions to the bowl. Stir again then refrigerate 20 minutes or until ready to serve.

Notes

Recipe makes 6 servings. 1/6th of the recipe equals one serving. You can use a food scale to weigh the entire salad in grams and divide by 6 to figure out preciously in grams how much is one serving.
Refrigerate the salad after 1-2 hours at room temperature for food safety purposes.

Nutrition