Is potato salad healthy?

Traditional mayonnaise potato salad is high in fat and calorie-dense, therefore it should only be enjoyed in moderation. A typical 1-cup serving of potato salad is about 357 calories. Whereas this healthy version has only 204 calories per cup. For more ways to cut out the fat and calories for your backyard cookout favorites check out these tips for Healthy Barbecue Recipes with Jill Hussels, RD.

How to store leftovers

Store leftover potato salad in an airtight container for up to three days. Note: if your potato salad sat out on a picnic table or at room temperature it should be consumed within two hours .

Healthy Classic Potato Salad (with Hard Boiled Eggs)

Description

Our Healthy Potato Salad has all the traditional flavors of a classic potato salad recipe: zippy creamy dressing, crunchy celery and chopped hard-boiled eggs all tossed together with perfectly tender potatoes but it has 150 fewer calories per serving!

Ingredients

Scale

2 ½ pounds thin-skinned potatoes, cut into about 1-inch chunks (about 8 cups)

3 large eggs

¾ cup plain non-fat Greek-style yogurt

¼ cup mayonnaise

1 ½ teaspoons sugar (or agave)

2 teaspoons Dijon mustard

2 teaspoons relish (optional)

2 teaspoons apple cider vinegar

1 teaspoon salt

½ teaspoon freshly ground pepper

3 stalks celery, finely chopped

½ cup finely diced red onion or scallions

Paprika and chopped fresh parsley for garnish

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Instructions

Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer. Bring to a boil, add potatoes, cover and cook until just tender, about 15 minutes. Make sure that the water doesn’t boil away.
Meanwhile, hard boil the eggs. See instructions below in the notes section. Peel and chop them.
Spread the potatoes out over a baking sheet to cool slightly.
Meanwhile, whisk Greek yogurt, mayonnaise, sugar, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.
Stir in the potatoes, celery, eggs and onion (or scallions.) Serve immediately or chill completely before serving, about 4 hours or overnight. Garnish with paprika and parsley if desired, before serving.

Notes

How To Make Hard-Boiled Eggs

To hard-boil the eggs, place three eggs into a small saucepan and cover with cold tap water.
Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain the gentle boil.
When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs.
Lastly, peel and chop the eggs.

Make-Ahead Instructions

This potato salad can be made two days ahead. Keep refrigerated in an air-tight container or covered with plastic wrap. Stir well and adjust the seasoning. Then garnish just before serving.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Side Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 204
Sugar: 3 g
Sodium: 367 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 6 g

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