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classic potato salad in a white bowl with backlight

Healthy Classic Potato Salad (with Hard Boiled Eggs)

  • Author: Katie Webster
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 9 cups 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

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!


Scale

Ingredients

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


Instructions

  1. 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.
  2. Meanwhile, hard boil the eggs. See instructions below in the notes section. Peel and chop them.
  3. Spread the potatoes out over a baking sheet to cool slightly.
  4. Meanwhile, whisk Greek yogurt, mayonnaise, sugar, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.
  5. 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.


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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