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. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 1/4 teaspoon salt; let cool 15 minutes.

  • Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 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.

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 Facts

146 calories; 3.9 g total fat; 0.9 g saturated fat; 40 mg cholesterol; 325 mg sodium. 552 mg potassium; 24 g carbohydrates; 1.7 g fiber; 3 g sugar; 4.5 g protein; 109 IU vitamin a iu; 7 mg vitamin c; 27 mcg folate; 48 mg calcium; 1 mg iron; 31 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is amazing!!! I have missed potato salad so much since I started trying to eat better but it is back on the menu now thanks to this recipe! I made it as instructed and it turned out perfectly and no one in my family knew that it was a "healthy" recipe. Read More
Rating: 5 stars
This turned out delicious. Instead of steaming the cubed potatoes I bring two pots of water to a boil with a little salt and cook them in one pot for a few minutes to get them clean. When that water gets cloudy I drain it and then add the fresh boiling water--this also takes out some of the sharpness that's in the potato skins. Red onions look nice and I added an extra 1/4 cup of mayonnaise. Apart from these variations this is a good classic recipe. Read More