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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015

Gallery

Recipe Summary

total:
45 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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

132 calories; protein 3.5g 7% DV; carbohydrates 24.3g 8% DV; dietary fiber 1.9g 8% DV; sugars 3g; fat 2.9g 5% DV; saturated fat 0.6g 3% DV; cholesterol 3mg 1% DV; vitamin a iu 552.5IU 11% DV; vitamin c 15.5mg 26% DV; folate 30.4mcg 8% DV; calcium 50.7mg 5% DV; iron 1.5mg 8% DV; magnesium 33.2mg 12% DV; potassium 556.3mg 16% DV; sodium 326.4mg 13% DV; thiamin 0.1mg 11% DV; added sugar 1g.