Refreshing Low Calorie Potato Salad

Here’s my go-to low calorie potato salad recipe, made with Greek yogurt instead of mayo, fresh herbs, and crunchy vegetables. It’s lighter than the classic version but still has that creamy, satisfying texture everyone loves.

This potato salad has become my summer potluck staple, and friends always ask for the recipe. I like to make a big batch because it’s perfect for quick lunches throughout the week. Who says potato salad has to be heavy on the calories to taste good?

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes are your best friends since they hold their shape well after cooking and don’t turn mushy. Small red potatoes or Yukon Golds are perfect choices – they have a naturally buttery taste and creamy texture that works great in this dish. While russet potatoes can work in a pinch, they tend to fall apart more easily and can make your salad a bit grainy. When picking your potatoes at the store, look for ones that are similar in size so they’ll cook evenly, and avoid any with green spots or sprouts. Just give them a good scrub before cooking, and since this recipe calls for leaving the skins on, those extra nutrients and texture will make your salad even better.

Options for Substitutions

This lighter version of potato salad is pretty flexible with substitutions. Here’s what you can swap:

• Low-fat Greek yogurt: You can use plain regular yogurt (strain it first in a cheesecloth for 30 minutes), light sour cream, or light mayo. Just keep in mind these alternatives might change the protein content and calories.
• Potatoes: Any waxy potato variety works well – try red potatoes, fingerlings, or even regular white potatoes. Just avoid russet potatoes as they can get too mushy.
• Celery: Not a celery fan? Try diced cucumber or radishes for that same fresh crunch. You might want to reduce the celery salt if you skip the celery.
• White vinegar: Apple cider vinegar or rice vinegar work just as well. Lemon juice is another good option – use about 3 tablespoons.
• Green onions: You can swap these with finely diced red onion or chives. If using red onion, use about 1/4 cup finely diced.
• Dijon mustard: Yellow mustard or whole grain mustard can work too. If using whole grain mustard, you might want to add a bit extra since it’s usually milder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them after 15 minutes of boiling to prevent them from turning mushy. Another common error is not letting the potatoes cool completely before mixing them with the yogurt dressing, which can cause the dressing to become thin and watery – patience here is key for the best texture. To keep your potato salad from becoming bland, make sure to add the dressing to the potatoes while they’re still slightly warm (but not hot), as this helps them absorb all the flavors from the vinegar, mustard, and seasonings. For the best results, chill your potato salad for at least 2 hours before serving, allowing the flavors to meld together, and don’t forget to taste and adjust the seasonings right before serving since cold temperatures can dull flavors.

What to Serve With Potato Salad?

This lighter version of potato salad makes a perfect side dish for all your favorite summer mains! It pairs wonderfully with grilled chicken, burgers, or hot dogs right off the barbecue. For a casual backyard gathering, serve it alongside some corn on the cob and a fresh green salad for a complete meal that everyone will love. If you’re planning an indoor meal, this potato salad tastes great next to a sandwich or some baked chicken – the tangy Greek yogurt dressing complements pretty much any main dish you can think of.

Storage Instructions

Keep Fresh: This lightened-up potato salad needs to chill out in the fridge in an airtight container. It’ll stay fresh and tasty for up to 4 days. The flavors actually get better after a day as everything mingles together – it’s like a little flavor party in your fridge!

Make Ahead: Want to prep this ahead for a party? You can make it up to 24 hours in advance. Just give it a quick stir before serving, and if it seems a bit dry, mix in an extra spoonful of Greek yogurt to bring back that creamy texture. The green onions might lose their bright color over time, so you can add fresh ones just before serving if you want that pop of green.

Food Safety Tip: Since this salad contains eggs and yogurt, don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s a hot day over 90°F). When serving at a picnic or BBQ, try nestling the bowl in a larger container filled with ice to keep it cool and safe to eat.

Preparation Time	20-30 minutes
Cooking Time	10-20 minutes
Total Time	50-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 70-80 g

Ingredients

For the potato salad:

• 1 lb small potatoes (such as Red Bliss or Yukon Gold)
• 2 celery stalks (finely chopped)
• 3 hard-cooked eggs

For the dressing:

• 2 tbsp white vinegar
• 2 tbsp olive oil
• 1/4 tsp salt
• 2 tbsp minced garlic (freshly minced for best flavor)
• 1/4 tsp black pepper (freshly ground preferred)
• 3/4 cup low-fat greek yogurt (Fage 0% Plain is excellent here)
• 1 tsp celery salt
• 1 tbsp Dijon mustard (Maille is my go-to for quality)

For the garnish:

• 2 green onions (sliced, for garnish)

Step 1: Cook and Prepare the Hard Boiled Eggs

Begin by preparing your hard boiled eggs.

Once they are fully cooked, allow them to cool completely.

After cooling, peel the eggs and dice them roughly, setting them aside for later use.

Step 2: Boil the Potatoes

Place the potatoes in a large pot and cover them fully with water.

Bring the water to a boil and cook the potatoes until they are fork tender, which should take about 10-20 minutes.

Be careful not to overcook the potatoes to maintain their texture.

Step 3: Make the Dressing

While the potatoes are boiling, prepare the dressing by combining Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, salt, and pepper in a blender or food processor.

Blend the mixture until it is smooth and well combined.

Step 4: Cool and Slice the Potatoes

Once the potatoes are cooked, drain them and allow them to cool completely.

After they have cooled, slice them into 1-inch pieces, either halving or quartering them depending on their size.

Transfer the sliced potatoes to a large mixing bowl.

Step 5: Combine Potatoes with Dressing

Pour three-quarters of the prepared dressing over the sliced potatoes.

Stir very gently to combine, ensuring the potatoes are evenly coated.

Let the mixture sit for about 10 minutes at room temperature, allowing the flavors to merge.

Step 6: Add Remaining Ingredients and Serve

Add the diced celery, chopped hard boiled eggs, and the remaining dressing to the bowl with the potatoes.

Stir carefully to combine.

Finally, add the diced green onions and give it another gentle stir.

Refrigerate for at least 20 minutes, or until you are ready to serve.

Enjoy your freshly made potato salad!