Classic Potato Salad

Name: Classic Potato Salad
Total time: 45 min
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

2 Ratings
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.

EatingWell Test Kitchen

Source: EatingWell Magazine, July/August 2015

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Recipe Summary

total:

45 mins

Servings:

Nutrition Profile:

Nutrition Info

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

Step 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 1/4 teaspoon salt; let cool 15 minutes.

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Step 2
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.

Nutrition Facts

Serving Size:

about 3/4 cup

Per Serving:

146 calories; protein 4.5g; carbohydrates 24g; dietary fiber 1.7g; sugars 3.2g; fat 3.9g; saturated fat 0.9g; cholesterol 40.3mg; vitamin a iu 108.8IU; vitamin c 7.2mg; folate 26.7mcg; calcium 48.3mg; iron 1.2mg; magnesium 31.1mg; potassium 552mg; sodium 325.1mg; thiamin 0.1mg; added sugar 1g.

Exchanges:

1 1/2 starch, 1 fat

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Christyn

08/07/2019

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.

Diana

06/13/2019

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.

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Classic Potato Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Classic Potato Salad

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Classic Potato Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Classic Potato Salad