Healthy Potato Salad

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.

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Low Calorie, Low Fat

Prep Time 15

Total Time 15

Servings servings

Calories 203kcal

Author Aubrey

Cost 10

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.

Notes

Potato Types: Russet potatoes (remove skin), red potatoes, yellow potatoes, Yukon gold potatoes, white potatoes or purple potatoes.

Nutrition