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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.

Source: EatingWell Magazine, July/August 2015

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Recipe Summary test

total:
45 mins
Servings:
10
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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.

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  • 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

about 3/4 cup
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.

1 1/2 starch, 1 fat

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