Red Potato Salad Low Fat
Light, creamy, and packed with flavor, this low-fat red potato salad is the ultimate guilt-free side dish for any gathering. Made with tender bites of red potatoes coated in a zesty dressing of non-fat Greek yogurt, low-fat mayonnaise, and a splash of tangy apple cider vinegar, this healthier spin on the classic potato salad doesn’t skimp on taste. Crisp diced celery, finely chopped red onion, and fresh parsley add crunch and vibrant freshness, while Dijon mustard lends a subtle kick. Perfectly balanced and easy to prepare, this salad is ready in just 30 minutes and best served chilled for a refreshing accompaniment to picnics, barbecues, or weeknight dinners.
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Recipe Information
Ingredients
- 2 pounds Red potatoes
- 0.5 cup Non-fat Greek yogurt
- 0.25 cup Low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized chunks.
Place the potato chunks into 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 medium and let the potatoes simmer for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes in a colander and let them cool slightly while you prepare the dressing.
In a large mixing bowl, whisk together the non-fat Greek yogurt, low-fat mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well-combined.
Add the diced celery, finely chopped red onion, chopped parsley, salt, and black pepper to the dressing. Stir until evenly mixed.
Once the potatoes are slightly cooled but still warm, add them to the dressing mixture in the bowl.
Gently toss the potatoes with the dressing until all the pieces are evenly coated. Be careful not to mash the potatoes.
Taste the salad and adjust the seasoning with additional salt or pepper, if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature as a light and healthy side dish.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 23.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4668 mg | 99% | |
*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.
