Healthy Holiday & Occasion Recipes Occasions Healthy Potluck Recipes Healthy Potluck Side Dish Recipes Classic Potato Salad 5.0 (2) 2 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 30 mins Additional Time: 15 mins Total Time: 45 mins Servings: 10 Yield: 10 servings Nutrition Profile: Low-Calorie Gluten-Free Vegetarian Low Added Sugars Jump to Nutrition Facts Ingredients 2 ½ pounds yellow or red potatoes, scrubbed and diced (1/2- 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 Directions 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. 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. Rate it Print Nutrition Facts (per serving) 146 Calories 4g Fat 24g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size about 3/4 cup Calories 146 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 2g 6% Total Sugars 3g Added Sugars 1g 2% Protein 5g 9% Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 40mg 13% Vitamin A 109IU 2% Vitamin C 7mg 8% Folate 27mcg 7% Sodium 325mg 14% Calcium 48mg 4% Iron 1mg 7% Magnesium 31mg 7% Potassium 552mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved