Low Fat Potato Salad
Elevate your picnic or barbecue spread with this creamy yet guilt-free Low Fat Potato Salad! Made with tender baby potatoes tossed in a light and tangy dressing of low-fat yogurt, a touch of mayonnaise, and Dijon mustard, this recipe strikes the perfect balance of flavor and health. Fresh herbs like parsley and dill, along with crisp green onions, add a burst of freshness, while a hint of apple cider vinegar ties everything together. Ready in just over 30 minutes, this wholesome side dish is low in fat without sacrificing the classic creamy texture, making it the ultimate crowd-pleaser. Serve it chilled or at room temperature for a refreshing accompaniment to any meal. Perfect for health-conscious eaters, this lighter version of a beloved comfort food is bound to become your go-to potato salad recipe.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 150 grams Low-fat plain yogurt
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 3 stalks Green onions, sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. If the potatoes are very small, you can leave them whole.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender. Be careful not to overcook them as they should hold their shape.
Drain the potatoes and let them cool to room temperature. You can spread them on a baking sheet to help them cool faster.
In a medium-sized mixing bowl, whisk together the low-fat yogurt, low-fat mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
Add the chopped parsley, dill, and green onions to the dressing mixture. Stir until evenly combined.
Season the dressing with salt and freshly ground black pepper to taste.
Once the potatoes are cooled, transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently toss to coat them evenly.
Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, taste and adjust the seasoning with additional salt and pepper, if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 16.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 407 mg | 31% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2729 mg | 58% | |
*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.
