Creamy Red Potato Salad

4 Reviews
From: EatingWell Magazine July/August 1994

A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 pounds red potatoes, scrubbed and cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 tablespoon cider vinegar
  • Freshly ground pepper, to taste
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2/3 cup chopped celery
  • 1/2 cup chopped scallions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill

Preparation

  • Active

  • Ready In

  1. Cover potatoes with cold water in a large saucepan; add salt and bring to a boil over medium heat. Cook until tender, 7 to 9 minutes. Drain the potatoes and place in a large bowl. Toss with vinegar and season with pepper. Let cool.
  2. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add to the potatoes, along with celery, scallions, parsley and dill, stirring gently to combine. Taste and adjust seasonings with salt and pepper.

Nutrition information

  • Per serving: 151 calories; 2 g fat(0 g sat); 3 g fiber; 31 g carbohydrates; 4 g protein; 42 mcg folate; 2 mg cholesterol; 4 g sugars; 0 g added sugars; 219 IU vitamin A; 18 mg vitamin C; 58 mg calcium; 1 mg iron; 451 mg sodium; 862 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 4

September 03, 2013
profile image
By: EatingWell User
We love this recipe and it is a go to for me. This recipe cuts down on the fat content by substituting non-fat yogurt without losing the taste. My husband hates the taste of vinegar so tossing it with the warm potatoes gives it the punch without being overpowering. Pros: low fat; creamy Cons: NULL
September 03, 2013
profile image
By: EatingWell User
We love this recipe and it is a go to for me. This recipe cuts down on the fat content by substituting non-fat yogurt without losing the taste. My husband hates the taste of vinegar so tossing it with the warm potatoes gives it the punch without being overpowering. Pros: low fat Cons: NULL
April 23, 2012
profile image
By: EatingWell User
Delicious, creamy (and healthy!) goodness! Very easy to make. The sauce has a surprising kick to it from the addition of the Dijon mustard. I didn't have any dill, so I didn't use it, but in honesty I don't think the salad really needs it. It's delicious. Make sure and let the flavors in the sauce meld with the potatoes before eating, it'll require about half an hour's wait after the sauce is added. It'll be worth the time! Pros: Healthy, sauce is kicking! Cons: None.
March 31, 2010
profile image
By: EatingWell User
love it.....but looking for potatoe salads without any mayo...... Pros: Cons: