Classic Potato Salad

Classic Potato Salad

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From: EatingWell Magazine, July/August 2015

In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. To hard-boil the eggs while your potatoes are steaming, place them directly on top of the potatoes in the steamer basket. They'll be perfectly hard-boiled when the potatoes are tender.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2½ pounds yellow or red potatoes, scrubbed and diced ( ½- to 1-inch)
  • ¾ teaspoon salt, divided
  • ½ cup mayonnaise
  • ½ cup low-fat plain yogurt
  • ¼ cup finely chopped onion
  • 2 tablespoons Dijon mustard
  • ½ teaspoon ground pepper
  • 2 hard-boiled eggs, chopped
  • 1 cup chopped celery

Preparation

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  1. Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
  2. Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, eggs and celery; stir well to coat. Serve at room temperature or refrigerate until cold.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Equipment:
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 146 calories; 4 g fat(1 g sat); 2 g fiber; 24 g carbohydrates; 5 g protein; 27 mcg folate; 40 mg cholesterol; 3 g sugars; 1 g added sugars; 109 IU vitamin A; 7 mg vitamin C; 48 mg calcium; 1 mg iron; 325 mg sodium; 552 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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