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.
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.
Serving Size: about 3/4 cup
132 calories; protein 3.5g; carbohydrates 24.3g; dietary fiber 1.9g; sugars 3g; fat 2.9g; saturated fat 0.6g; cholesterol 3mg; vitamin a iu 552.5IU; vitamin c 15.5mg; folate 30.4mcg; calcium 50.7mg; iron 1.5mg; magnesium 33.2mg; potassium 556.3mg; sodium 326.4mg; thiamin 0.1mg; added sugar 1g.