The perfect healthy potato salad recipe to bring to your next potluck, backyard party, picnic or 4th of July celebration! Lower in calories, fat and perfect if you aren’t a mayo fan.
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If potato salad is one of your favorites but don’t love how heavy it is, let’s be friends. I love me a carb but I don’t always love how mayo is dumped into potato salad with reckless abandon.
This is a lighter and IMO much yummier version of potato salad. Serve this up with a Blackstone Philly Cheesesteak, Wagyu Burger or Air Fryer Chicken Sausage and you will be the star of your next event. Pinkie swear.
Ingredients
- Potatoes: Russet potatoes (remove skin), red potatoes, yellow potatoes, Yukon gold potatoes, white potatoes or purple potatoes.
- Fat free plain yogurt or fat free sour cream
- Yellow mustard
- Large sweet onion
- Green onion stalks
- Red bell pepper
- Kosher salt
- Fresh ground black pepper
- Dill (fresh or dried)
- Rosemary (fresh or dried)
Recipe Instructions
- Place potatoes in a large pot and fully submerse in water. Bring to a boil, reduce heat and simmer, uncovered, until fork-tender, about 10-20 minutes depending on potato type.
- Drain potatoes, cool to room temperature and transfer to a large bowl.
- In separate bowl, mix 1 cup yogurt or sour cream, mustard, onions, green onions (scallions), red peppers, salt, black pepper, dill and rosemary.
- Mash potato mixture with potato masher until roughly mashed.
- Add yogurt/sour cream mixture to potatoes and mix with spoon or by hand.
- Add additional yogurt/sour cream based on desired level of creaminess. You can also add additional mustard (for tangy flavor) or any additional seasonings or chopped veggies of choice.
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Healthy Potato Salad
Ingredients
- 5 lbs potatoes (wash and cut into ½-inch pieces) Peel russet potatoes. Potatoes with softer skins such as Yukon or red so not need to be peeled.
- 1 cup fat free plain yogurt or fat free sour cream Do not use Greek yogurt for this recipe. Add additional ½ cup of yogurt or sour cream based on desired creaminess.
- 2 tablespoon yellow mustard Add more based on desired tang and creaminess.
- 1 large sweet onion (diced)
- 2 green onion stalks (finely chopped)
- 2 red bell pepper (diced)
- 2 teaspoons kosher salt
- ½ teaspoons fresh ground black pepper
- 1 teaspoons finely chopped dill (fresh or dried) –
- 1 teaspoons finely chopped rosemary (fresh or dried)
Instructions
- Place potatoes in a large pot and fully submerse in water. Bring to a boil, reduce heat and simmer, uncovered, until fork-tender, about 10-20 minutes depending on potato type.
- Drain potatoes, cool to room temperature and transfer to a large bowl.
- In separate bowl, mix 1 cup yogurt or sour cream, mustard, onions, green onions (scallions), red peppers, salt, black pepper, dill and rosemary.
- Mash potato mixture with potato masher until roughly mashed.
- Add yogurt/sour cream mixture to potatoes and mix with spoon or by hand.
- Add additional yogurt/sour cream based on desired level of creaminess. You can also add additional mustard (for tangy flavor) or any additional seasonings or chopped veggies of choice.
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