Low Fat Deviled Egg Potato Salad
Elevate your summer gatherings with this irresistible Low Fat Deviled Egg Potato Salad — a vibrant, healthier twist on a classic favorite. Featuring creamy red potatoes and perfectly cooked eggs, this recipe swaps traditional mayo for tangy low-fat Greek yogurt, resulting in a rich, guilt-free dressing infused with Dijon mustard and apple cider vinegar for a delightful kick. Chopped dill pickles, crunchy celery, and fresh green onions add layers of texture, while paprika and freshly chopped parsley bring bursts of flavor and visual appeal. Ready in just 40 minutes, this lighter potato salad is perfect for potlucks, picnics, or as a fresh side dish. Refrigerate before serving to let the flavors meld together, making your bite even more unforgettable! Keywords: low fat potato salad, deviled egg potato salad, healthy side dish, picnic recipes, Greek yogurt dressing.
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Recipe Information
Ingredients
- 2 pounds Red potatoes
- 4 pieces Large eggs
- 1 cup Low-fat Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 cup Chopped dill pickles
- 2 pieces Celery stalks, chopped
- 3 pieces Green onions, finely sliced
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Scrub the red potatoes thoroughly, and cut them into bite-sized pieces without peeling.
Place the potato pieces in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes are cooking, place the eggs in a medium saucepan. Cover with water, bring to a boil, then reduce the heat and simmer for 10 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and separate the yolks from the whites.
Reserve the yolks for the dressing. Chop the egg whites and set aside.
In a large mixing bowl, mash the reserved egg yolks with the low-fat Greek yogurt, Dijon mustard, and apple cider vinegar until smooth and creamy.
Add the chopped dill pickles, celery, green onions, paprika, salt, and black pepper to the dressing. Mix thoroughly.
Drain the cooked potatoes and allow them to cool slightly.
Gently fold the potatoes and chopped egg whites into the dressing, ensuring everything is well-coated.
Transfer the potato salad to a serving dish and sprinkle with chopped fresh parsley.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 46.0 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 701 mg | 54% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5509 mg | 117% | |
*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.
