Low Fat Spinach Dip Potato Salad
Elevate your picnic or potluck spread with this creamy yet guilt-free Low Fat Spinach Dip Potato Salad, a fresh twist on a classic comfort food! Featuring tender baby red potatoes tossed in a tangy dressing of low-fat Greek yogurt and light mayonnaise, this salad is brightened with the earthy flavors of fresh spinach, zesty lemon juice, and fragrant herbs like dill, garlic, and onion powder. Thinly sliced green onions add a crisp, savory bite, while the blanched spinach delivers a burst of vibrant color and nutrition. Ready in just 40 minutes and perfect for make-ahead prep, this healthier potato salad is a satisfying side dish that’s big on flavor but light on calories. Serve it chilled and enjoy a wholesome, nutrient-packed option that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 2 cups Fresh spinach
- 1 cup Plain low-fat Greek yogurt
- 0.5 cup Light mayonnaise
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried dill
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions, thinly sliced
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces, roughly 1-inch cubes.
Place the potatoes in a large pot and fill with enough water to cover them by about an inch. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook.
While the potatoes are cooking, blanch the spinach by placing it in a heatproof bowl and pouring boiling water over it. Let it sit for 1-2 minutes, then drain and immediately transfer to a bowl of ice water to stop the cooking process. Squeeze out any excess water and chop the spinach finely.
In a medium mixing bowl, combine the Greek yogurt, light mayonnaise, garlic powder, onion powder, dried dill, lemon juice, 0.5 teaspoon of salt, and black pepper. Stir until smooth and well combined.
Once the potatoes are cooked, drain them and allow them to cool for 10 minutes, or until they are warm but not hot.
In a large mixing bowl, combine the potatoes, chopped spinach, and green onions. Pour the yogurt dressing over the top and gently toss to coat all the ingredients evenly.
Taste and adjust seasoning if needed, adding more salt or lemon juice to your liking.
Chill the salad in the fridge for at least 1 hour before serving to allow the flavors to meld together.
Serve cold or at room temperature, garnished with additional green onions if desired.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 746 mg | 16% | |
*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.
