Healthy Potato Salad

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This Healthy Potato Salad Recipe is a lighter twist on your favorite that you can feel great about! Make it again and again, everyone will love it!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 268kcal

Add the potatoes to a large pot and cover with water so there is an inch of water above the potatoes. Bring to a boil and cook until the potatoes are just fork tender, about 10 minutes. Drain the potatoes and allow them to cool for about 10 minutes.
3 pounds small creamer potatoes
In a large mixing bowl combine the potatoes, scallions, celery, and hard boiled eggs.
2 hard boiled eggs, 2 scallions, 2 celery stalks
Mix together the yogurt, mayonnaise, vinegar, dill, salt, and pepper, whisking until fully combined. Taste the dressing and add more salt and pepper as needed.
1 cup nonfat plain yogurt, 1/2 cup light mayonnaise, 1 tablespoon white vinegar, 1 teaspoon dried dill, 1/2 teaspoon kosher salt, dash of pepper
Add the dressing to the potato mixture. Toss so the dressing fully coats the ingredients.
This salad gets better as the dressing soaks into the potatoes. Make up to 24 hours in advance and store in the refrigerator for up to 2 days.

The small potatoes in this recipe can be replaced with red potatoes or Yukon gold potatoes that have been cut into 1 inch cubes.
If you would like to cut the calories further, make three hard boiled eggs instead of two, but discard all of the yolks. You will get the same egg texture without the calories.
To make hard boiled eggs, place the eggs in a small sauce pan covered with water. Bring to a boil and as soon as the water starts to boil, turn off the heat and cover for 10 minutes. Then immediately transfer the eggs to an ice bath for five minutes. Peel and use in the salad.