Long time readers may remember this easy recipe for a light and fresh take on traditional potato salad. Two years later, swapping some, or all, of the mayonnaise in a creamy salad dressing, remains one of my favorite healthy recipe make-over tricks.
- A quick and easy recipe for healthy potato salad.
- Use rainbow potatoes and fresh dill and parsley to give this salad a summery look.
- Under 150 calories, 3 grams of protein, and 3-4 Weight Watchers Points Plus per serving (see notes below)
My husband and I recently gave our backyard a bit of a makeover. To celebrate the new look we invited a few people over for a casual barbecue. I wanted to fill the menu with foods that are classically summer. Thumbing through my collection of summer recipes, I rediscovered my favorite light and fresh take on traditional potato salad.
The dressing for this salad features a combination of tangy Greek yogurt and decadent homemade mayonnaise. It makes for a lower calorie dressing with all the creaminess you could ask for from a traditional potato salad. Swapping some, or all, of the mayonnaise in a creamy salad dressing with yogurt, is one of my favorite tools for a healthy recipe make-over.
This easy potato salad was a highlight of our patio warming dinner menu. I served it along side turkey bratwursts heaped with grilled sweet onions, and a lightly dressed green salad provided by our guests. The potato salad was a hit around the table and I know a few people went back for more. As with most potato salad recipes this one improves as a leftover and I enjoyed another scoop the next day with a poached egg
I really like the visual impact of multi-colored “rainbow” fingerling potatoes in potato salad. If multi-colored potato salad is a little too far-out for you, use a single color spud with thin skin, such as baby red or Yukon gold potatoes.
My favorite part of preparing this salad was making mayonnaise for the dressing. Even though I no longer keep mayonnaise in the house-Greek yogurt has become our multi-tasking condiment of choice- I wanted our potato salad to have that creamy mayo texture and extra rich taste that comes from a hint of egg yolk in the dressing.
Calorie Counter Tip: Reduced-fat mayo will cut the calories to 110, fat to 1.4g, and 3 Weight Watchers Points Plus per serving.
Homemade mayonnaise was a new technique for me but, thanks to a recipe from Alton Brown, an engaging teacher and the reigning king of kitchen chemistry, I felt confident giving it a try.
Busy Mom Tip: Use store bought mayonnaise!
Mayo from scratch turned out to be a quick and entertaining activity. Holding the bowl, whipping the ingredients, while slowly drizzling oil into the mixture proved a three handed operation. I recruited one of my husband’s hands to hold the container while I held the mixer and drizzled. To make it work we had to nestle together creating a single three armed chef. Who knew whipping the heck out of an egg yolk, would be so romantic!
The finished sauce was a real treat with a flavor and texture richer and creamier than anything I have tasted from a jar.
Homemade mayo, or not, I hope you have as much fun making, and sharing, this colorful potato salad as much as we did!
Recommended for this Recipe:
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- 3 lbs fingerling potatoes
- ⅓ cup mayonnaise (make your own!)
- ⅓ cup plain non-fat Greek yogurt
- 1 tablespoon dijon mustard
- ¼ cup minced green onion (firm white stem only)
- 3 tablespoons pickled capers with the brine
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons minced fresh dill
- ⅛ teaspoon salt
- Fill a large pot ⅔ full with water and bring to a boil. Wash the potatoes and halve any that are especially large. If using a multicolor mix separate the purple potatoes from the others. Once the water has boiled add the potatoes and let them boil uncovered for 15 minutes.* The potatoes are finished when a fork slides in and out with no resistance.
- Rinse the cooked potatoes with cool water to stop the cooking process and chill them in the refrigerator until cold throughout (about an hour). If possible arrange the potatoes in a single layer on a baking sheet to expedite the cooling. Once the potatoes are completely cold chop them into bite size pieces and put them into your salad bowl.
- Prepare the dressing by mixing together the mayonnaise, yogurt, and mustard before folding in the remaining ingredients. Pour the dressing over the chopped potatoes and mix gently until they are evenly coated.
- Refrigerate the finished salad for several hours, leave overnight if possible.
If you prefer your potato salad with a little crunch, add some diced green bell pepper or minced celery to this recipe.