Three-Herb Potato Salad

Three-Herb 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. The herbs give this potato salad a fresh and bright flavor. Feel free to experiment with your favorites.

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
  • 1 cup chopped mixed fresh herbs, such as parsley, dill and tarragon
  • 2 scallions, sliced
  • 2 tablespoons capers, rinsed

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, herbs, scallions and capers; 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 information

  • Serving size: about ¾ cup
  • Per serving: 132 calories; 3 g fat(1 g sat); 2 g fiber; 24 g carbohydrates; 3 g protein; 30 mcg folate; 3 mg cholesterol; 3 g sugars; 1 g added sugars; 553 IU vitamin A; 16 mg vitamin C; 51 mg calcium; 1 mg iron; 326 mg sodium; 556 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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