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. 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, 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 Facts

132 calories; total fat 2.9g 4% DV; saturated fat 0.6g; cholesterol 3mg 1% DV; sodium 326mg 13% DV; potassium 556mg 16% DV; carbohydrates 24.3g 8% DV; fiber 1.9g 8% DV; sugar 3g; protein 3.5g 7% DV; exchange other carbs 2; vitamin a iu 553IU; vitamin c 16mg; folate 30mcg; calcium 51mg; iron 1mg; magnesium 33mg; thiaminmg; added sugar 1g.