Healthy Potato Salad
This healthy potato salad is perfectly creamy and lightened up using half Greek yogurt and half mayonnaise, plus a trick to add tons of extra flavor! It’s great for BBQs, cookouts, potlucks and picnics!
Yield: 8 servings
Ingredients
- 6-7 small (2-3-inch long or so) Yukon gold potatoes - you could also use 3 medium russet potatoes
- 2 tablespoons plus 1 teaspoon white wine vinegar, divided
- ½ cup mayonnaise (I use low-fat)
- ½ cup plain Greek yogurt (I use non-fat)
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup celery, chopped
- ½ cup green onions, chopped
Instructions
- Cook whole potatoes in boiling salted water for 20-25 minutes, until almost tender. Be sure to use a big pot so they are in an even layer on the bottom.
- Drain and let cool slightly, until cool enough to touch. Slice the potatoes into ½-inch pieces and place in a large bowl. Pour 2 tablespoons of the white wine vinegar over the potatoes while they are still hot. Let cool completely.
- Meanwhile, stir mayo, Greek yogurt, sugar, paprika, remaining teaspoon of white wine vinegar, salt and pepper together until well combined. Add to potatoes along with the celery and green onions. Cover and chill for at least 2 hours and up to 24 hours.
- When ready to serve, stir well, taste and adjust seasonings.
Notes
Potatoes: Yukon gold potatoes are my go-to for potato salad. They are creamy and soft, and you can use the skins or not. You could also substitute small red potatoes or russet potatoes if you’d like.
Potato peel: I personally like having the peel on my potatoes in potato salad, so I leave it. It’s rustic. However, you could peel these if you prefer, either before your boil them, or slip the peels off after they are boiled.
Mayo and Greek yogurt: I use a 50-50 split between these two and find that to be a great balance. However, you could certainly adjust this to suit your tastes. Also, regular or light versions are fine to use; whatever you have on hand,.
Vinegar: This trick is one of my favorites! Tossing the hot, cooked potatoes with a little vinegar adds BIG time depth of flavor that you just can’t get later on once they are cooled. It absorbs right in and is gonna take your potato salad over the top.
Leftovers: Leftover potato salad can be stored, covered, in the refrigerator for up to 4-5 days. Stir well before serving. The celery and green onions might lose their crunch after a couple of days, but it’s still delicious.
Video
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 284mg | Fiber: 5g | Sugar: 4g
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