Healthy Potato Salad with Yogurt
Yield: 8 servings
Calories: 133kcal
Easy creamy potato salad with yogurt is a healthier version of this classic side dish. Greek yogurt adds extra protein and the luscious texture you crave!
Ingredients
- 2 pounds russet potatoes
- 1 tablespoon kosher salt, for cooking potatoes
- ½ cup greek yogurt, plain, non-fat
- 2 tablespoons mayonnaise, light
- 1 teaspoon dijon mustard
- ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup celery, chopped
- 3 tablespoons pickle relish
- 2 tablespoons red onions, minced
- 2 tablespoons parsley, minced
- 2 hard-boiled eggs
Special Equipment
Instructions
- Peeled and cut the potatoes into ¾-inch cubes.
- Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork-tender, about 8 minutes. Drain and transfer to a large bowl.
- In a medium-sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper, and onion powder. Add to the potatoes and gently stir to combine.
- Separately, peel and cut the hard-boiled eggs into ¼-inch cubes.
- Add celery, pickles, red onions, parsley, and chopped eggs to the potato mixture, stir to combine. Add more salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving.
Notes
- Potato salad can be made up to one day ahead.
- If you are strapped for time, I've found that grocery stores sell peeled hard-boiled eggs. I use them all of the time!
- Mayonnaise can be substituted for two tablespoons olive oil.
Nutrition
Calories: 133kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 459mg | Potassium: 522mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 38mg | Calcium: 40mg | Iron: 1.4mg
Recipe Link