Good Potato Salad 216cals Per Serve
Indulge in the creamy, tangy goodness of this lightened-up Good Potato Salad, boasting just 216 calories per serving! Perfectly tender baby red potatoes, left skin-on for added texture, are tossed in a luscious dressing made with a blend of light mayonnaise, non-fat Greek yogurt, and a hint of Dijon mustard for a zesty kick. Fresh dill, crunchy celery, and a touch of apple cider vinegar elevate the flavor, while chopped hard-boiled eggs add richness and protein. Finished with a sprinkle of paprika for garnish, this balanced potato salad is a refreshingly guilt-free side dish for picnics, barbecues, or casual weeknight dinners. Quick to prepare and best served chilled, it’s an irresistible crowd-pleaser that combines wholesome ingredients with bold flavors.
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Recipe Information
Ingredients
- 500 grams Baby red potatoes
- 100 grams Mayonnaise (light or regular)
- 50 grams Greek yogurt (plain, non-fat)
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Fresh dill (chopped)
- 1 stalk Celery (finely diced)
- 0.5 small Red onion (finely diced)
- 2 large Hard-boiled eggs (peeled and chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Rinse the baby red potatoes thoroughly and cut them into bite-sized chunks (leave the skins on for added texture).
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and chopped dill in a large mixing bowl.
Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool slightly. Let them cool for about 10-15 minutes to avoid the dressing becoming too runny.
Add the cooled potatoes to the mixing bowl with the dressing, and gently fold them in to coat evenly.
Stir in the finely diced celery, red onion, and chopped hard-boiled eggs. Season with salt and black pepper to taste.
Transfer the potato salad to a serving dish and sprinkle with a light dusting of paprika (if desired) for garnish.
Serve immediately, or cover and refrigerate for at least 1-2 hours to let the flavors meld together. Best served chilled.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
