Classic Potato Salad

5.0
(2)
2 Reviews

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.

By
EatingWell Test Kitchen
Eating Well Bio Page
EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
3759079.jpg
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
10
Yield:
10 servings
Nutrition Profile:
Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 2 ½ pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)

  • ¾ teaspoon salt, divided

  • ½ cup mayonnaise

  • ½ cup low-fat plain yogurt

  • ¼ cup finely chopped onion

  • 2 tablespoons Dijon mustard

  • ½ teaspoon ground pepper

  • 2 hard-boiled eggs, chopped

  • 1 cup chopped celery

Directions

  1. 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.

  2. 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.

Originally appeared: EatingWell Magazine, July/August 2015

Nutrition Facts (per serving)

146 Calories
4g Fat
24g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size about 3/4 cup
Calories 146
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 3g
Added Sugars 1g 2%
Protein 5g 9%
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 40mg 13%
Vitamin A 109IU 2%
Vitamin C 7mg 8%
Folate 27mcg 7%
Sodium 325mg 14%
Calcium 48mg 4%
Iron 1mg 7%
Magnesium 31mg 7%
Potassium 552mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles

3759080.jpg
Curried Potato Salad
45 mins
3757780.jpg
Mama's Potato Salad
1 hr 15 mins
4473531.jpg
Greek Potato Salad
45 mins
3756523.jpg
Lebanese Potato Salad
1 hr 15 mins
Creamy Coleslaw
Creamy Coleslaw
20 mins
3756268.jpg
Crunchy Bok Choy Slaw
20 mins
3862103.jpg
Summer Tomato, Onion & Cucumber Salad
50 mins
3755632.jpg
Roasted Corn, Black Bean & Mango Salad
45 mins
Parsley tabbouleh in a light blue bowl
Parsley Tabbouleh
40 mins
3757748.jpg
Summer Succotash Salad
1 hr 40 mins
3759092.jpg
Moroccan Lentil Salad
40 mins
3756515.jpg
Cucumber & Black-Eyed Pea Salad
20 mins
4457617.jpg
Chickpea Salad
20 mins
4473516.jpg
Cherry, Wild Rice & Quinoa Salad
1 hr
3755357.jpg
Tabbouleh with Grilled Vegetables
1 hr
Japanese Cucumber Salad
Sunomono (Japanese Cucumber Salad)
15 mins