Healthy Low Calorie Potato Salad
This Healthy Potato Salad swaps out mayo for Greek yogurt for a lighter, protein-packed version that’s just as creamy and flavorful as the original. Perfect for summer BBQs, potlucks, and picnics, this recipe is a wholesome and refreshing take on a classic.
Servings: 6 servings
Ingredients
- 3 Hard Boiled Eggs
- 1 lb Mini Potatoes washed and not peeled
- 2 Celery Stalks diced small, Fennel bulbs are a great substitute for celery in potato salad. Green apples, cucumber, jicama or water chestnuts work too!
- ¾ cup Low Fat Greek Yogurt
- 2 tablespoons Extra Virgin Olive Oil ny neutral tasting oil may be substituted.
- 2 tablespoons Garlic minced
- 1 1/2 tablespoons White Vinegar
- 1 tablespoon Dijon Mustard Any mustard can be used I the recipe.
- 1 teaspoon Celery Salt
- ¼ teaspoon Salt or more to taste
- ¼ teaspoon Black Pepper
- 2 Green Onions diced
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
- Cool the Eggs: Fully cool your hard-boiled eggs before peeling and dicing them. This keeps them from breaking apart in the salad.
- Serving Temperature: Don’t let potato salad sit at room temperature for more than 2 hours, or 1 hour if it’s particularly hot outside.
- Season with Salt: Potato salad often needs salt to avoid blandness and ensure the consistency and flavors are well balanced.
- Servings: 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 should be refrigerated after 1 hour at room temperature for food safety purposes.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 571mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 1mg