Classic Potato Salad

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Classic Potato Salad
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
total:
45 mins
Servings:
10
Classic Potato Salad

Ingredients

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.

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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.

Tips

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
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 07/06/2022
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