Low Fat Classic Potato Salad
Enjoy the timeless charm of potato salad with a healthier twist in this Low Fat Classic Potato Salad recipe. Perfectly tender Yukon gold potatoes are tossed in a creamy, flavor-packed dressing made with low-fat Greek yogurt and mayonnaise, enhanced by Dijon mustard and a splash of apple cider vinegar for tangy depth. Crisp celery, vibrant red onion, and freshly chopped dill add a refreshing crunch and herby brightness to every bite. This lighter version doesn’t skimp on flavor but cuts down on calories, making it an ideal side dish for picnics, barbecues, or family dinners. Ready in just 35 minutes, this easy-to-make, wholesome potato salad pairs beautifully with grilled meats or stands alone as a satisfying vegetarian option. Refrigerate before serving for a perfectly chilled and harmonious blend of tastes and textures!
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 0.75 cup Low-fat Greek yogurt
- 0.25 cup Low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Apple cider vinegar
- 2 Celery stalks, finely chopped
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Wash and peel the potatoes, then cut them into 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are tender but not falling apart.
Drain the potatoes and allow them to cool slightly.
In a large mixing bowl, combine the low-fat Greek yogurt, low-fat mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth.
Add the finely chopped celery, red onion, and fresh dill to the yogurt mixture. Stir well to combine.
Gently fold the cooled potatoes into the yogurt mixture, ensuring the potatoes are completely coated.
Season the potato salad with salt and ground black pepper, to taste.
Transfer the potato salad to a serving dish and garnish with chopped fresh parsley.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 37.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 449 mg | 35% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4956 mg | 105% | |
*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.
