Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F.

  • Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.

  • Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.

  • When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.

  • Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.


To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition Facts

220.6 calories; protein 7g 14% DV; carbohydrates 33.9g 11% DV; exchange other carbs 2.5; dietary fiber 2.9g 12% DV; sugars 3.3g; fat 6.1g 9% DV; saturated fat 0.9g 4% DV; cholesterol 67.8mg 23% DV; vitamin a iu 457.5IU 9% DV; vitamin c 19.8mg 33% DV; folate 39.6mcg 10% DV; calcium 82.3mg 8% DV; iron 1.7mg 9% DV; magnesium 39.7mg 14% DV; potassium 768.8mg 22% DV; sodium 593.8mg 24% DV; thiamin 0.2mg 17% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Although I haven't made this recipe yet I believe there's a typo on the garlic -- should be "cloves" not "heads" right? I'll also be adding more veggies: onion sweet peppers radishes cilantro and carrot. A few bacon crumbles adds great flavor with few additional calories and if slimming it down isn't the objective chopped green olives give potato salad character too. Read More
Rating: 3 stars
Wow this sounds like a really yummy spin on the typical creamy potato salad. To anonymous I think the "heads" part is correct. If you read the directions you're supposed to roast the heads and then squeeze the pulp out. Hope that helps. Read More
Rating: 4 stars
Great! I made this for a large group last night and it was a huge hit! However while detracting from the low-fatness of the recipe I added several strips of cooked chopped bacon and people raved about it. Overall I would defintely make this my go-to potato salad recipe. Pros: Tasty and low-fat Cons: Time consuming to make Read More