Herbed Potato Salad

Herbed Potato Salad

1 Review
From the EatingWell Kitchen

Fresh parsley and dill add depth to this creamy potato salad.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ pounds red or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 teaspoon salt
  • 1½ teaspoons sherry or white-wine vinegar
  • Freshly ground pepper, to taste
  • ¼ cup nonfat plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • ⅓ cup chopped celery
  • ¼ cup chopped scallions
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill, (optional)


  • Active

  • Ready In

  1. Cover potatoes with cold water in a medium saucepan and add salt. Bring to a boil and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Toss with vinegar and season generously with pepper. Set the potatoes aside to cool.
  2. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine. Season with salt and pepper.

Nutrition information

  • Per serving: 164 calories; 1 g fat(0 g sat); 3 g fiber; 33 g carbohydrates; 5 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 181 IU vitamin A; 3 mg vitamin C; 40 mg calcium; 0 mg iron; 279 mg sodium; 1,017 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 1

April 03, 2010
profile image
By: EatingWell User
I used plain non-fat Greek yogurt instead of the regular yogurt and sprinkle of dried dill instead of fresh. It was delicious. Everyone at the barbeque raved over it and no one knew it was low-fat. Using red potatoes gave the salad a nice color contrast. This will be my go-to potato salad from now on.
More Reviews