Creamy, tangy, and totally satisfying, this low-fat potato salad delivers all the classic flavor you crave—with just 6 grams of fat and 198 calories per serving.
We all love potato salad, right? But not always the extra fat and calories that come with it. That’s where this easy creamy low-fat potato salad comes in—it gives you everything you want in a classic version, just a little lighter and a lot fresher.
So why make this potato salad? Because it’s:
- Creamy comfort, lightened up – all the classic flavor without the heavy mayo overload
- Only 198 calories, 6g fat – satisfies the craving without weighing you down
- Bright, tangy flavor – Dijon and red wine vinegar keep it lively
- Still rich and satisfying – yogurt and light mayo create that classic texture
- Perfect make-ahead side – even better after a chill in the fridge
- Picnic and BBQ ready – pairs with everything from ribs to grilled chicken and fish
- Flexible and forgiving – add eggs, olives, or swap with buttermilk
- Great for warm weather eating – light, fresh, and not overly heavy
- Classic taste, modern twist – comfort food that fits how we cook today
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Additional details follow the recipe card
Easy Creamy Low-Fat Potato Salad
Ingredients
- 2 pounds waxy potatoes (red potatoes, Yukon Gold, or mixed baby potatoes) cut into ½ inch pieces
- ¼ cup chopped green onions
- ⅓ cup diced celery
- 1 (2 ounce) jar diced pimiento, drained
- ¼ cup reduced-fat mayonnaise Best Foods (Hellman's) preferred for texture
- ¼ cup plain low-fat yogurt regular or greek
- ¼ cup low-fat sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley optional
- Salt and freshly ground pepper to taste
Instructions
- Combine the potato, onion, celery, and pimento into a bowl and toss gently. Combine the mayonnaise, yogurt, sour cream, mustard, and vinegar. Mix well; then add to the potato mixture, tossing gently to combine. Season with salt and pepper.
Cook the Potatoes
- Cut the potatoes in ½ inch pieces; place in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer for 5 - 10 minutes or until tender. Drain and cool.
Build the Salad Base
- In a large bowl, gently combine the cooled potatoes, green onions, celery, and pimiento.
Make the Dressing
- In a small bowl, whisk together the mayonnaise, yogurt, sour cream, Dijon mustard, and red wine vinegar until smooth. Add dressing to potato mixture and toss gently to combine.
Season and Chill
- Taste and adjust for seasoning. Refrigerate for at least 1 hour before serving to allow the flavor to develop .
Notes
Nutrition
Tips for Success - Best Low-Fat Creamy Potato Salad
- Start with the right potatoes
Use waxy potatoes like Red Bliss, Yukon Gold, or a colorful mix. They hold their shape and give you that creamy-but-not-mushy texture. - Cook just until tender
Simmer until a knife slides in easily, but don’t overcook—fall-apart potatoes make a gluey salad. - Let them cool slightly before dressing
Warm potatoes absorb flavor, but too hot and they’ll break apart when tossed. - Build flavor with balance
The combination of Dijon mustard and red wine vinegar adds brightness and keeps the dressing from tasting heavy. - Keep it creamy—but light
The mix of yogurt, light mayo, and sour cream gives you that classic texture without the excess fat. - Add crunch and color
Celery, green onions, and pimiento bring texture and a fresh bite that keeps things interesting. - Chill before serving
At least 1 hour in the fridge lets the flavors come together and improves the overall texture. - Taste and adjust before serving
A final pinch of salt or splash of vinegar can wake everything up after chilling.
Make It Your Own
- Add chopped hard-cooked eggs for a more classic feel
- Toss in sliced black olives (if you’re with your sister on that one 😊)
- Swap in buttermilk if you’re out of yogurt or sour cream
- Use yellow mustard instead of Dijon—start with 1 tablespoon and adjust
Picnic & Food Safety Tip
Because of the mayo and dairy, keep your potato salad well chilled until serving. Nest the bowl in ice if it’s sitting out—this one deserves to be enjoyed, not risked.
Watery potato salad usually comes from overcooked potatoes or dressing added while the potatoes are too hot. Cook just until tender, then let them cool slightly before mixing. If it still loosens after chilling, stir in a spoonful of yogurt or mayo to bring it back together.
Yes, as written this potato salad is naturally gluten free.
Because of the mayo and dairy, keep it well chilled until serving. Don’t let it sit out more than 2 hours (1 hour in hot weather). For outdoor serving, place the bowl over ice to keep it at a safe temperature.
Waxy potatoes like Red Bliss or Yukon Gold are ideal because they hold their shape and stay creamy without falling apart. Avoid starchy potatoes like russets—while perfect in my recipe for German Potato Salad and my family's favorite potato salad, they tend to break down and would make this salad mealy.
Potato salad belongs at every BBQ and picnic—and this lighter version fits right in. It’s the cool, creamy counterpoint to smoky, savory mains.
Serve it alongside:
Not feeling the Potato Salad mood? Try one of these:
Julie says
I loved this potatoe salad! I had to improvise a tad, even though this was my first ever potatoe salad.
I used russet potatoes (didn't have red), fresh celery chopped (had to be used), red onion (didn't have green), and added chopped black olives.
LindySez says
I have a couple of potato salad recipes on my site, and one of them does contain the mandatory celery, pickles, and black olives and uses russet potatoes. So I certainly agree they are nice additions to any potato salad! I'm glad my recipe inspired you, Cheers ` Lindy
Jennifer Tammy says
This looks amazing - thanks for sharing!
We'd love it if you joined us for What Kids Eat Wednesdays - I think this would be a hit!
Dawn @ Words Of Deliciousness says
Wow! I like the way this potato salad sounds. I have never made potato salad with sour cream or yogurt before, but I can just image the flavor these give to this salad. Sounds delicious, I really need to try this recipe!!
LindySez says
Hi Dawn, thanks for stopping by. Yes, the sour cream and yogurt give it a little tang, but it's the mustard that really gives it some zing. If you are a fan of hard cooked eggs in your salad, feel free to add them as well. Hope you enjoy! Cheers ~ Lindy