Low-Fat Potato Salad

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Low-Fat Potato Salad

This creamy version of a low-fat potato salad is so delicious. Just 6 g of fat and 198 calories, it’s made to satisfy those potato salad cravings.

Low-Fat Potato Salad

Ingredients

  • 6 medium red potatoes (about 2 pounds) or use an assortment of colors for added interest
  • 1/4 cup chopped green onions
  • 1/3 cup diced celery
  • 1 (2 ounce) jar diced pimiento, drained
  • 1/4 cup reduced fat mayonnaise (I only use Best Foods when it comes to low-fat mayo, all the others I find to be way too thin)
  • 1/4 cup plain low-fat yogurt, regular or greek
  • 1/4 cup low-fat sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • Fresh chopped parsley, optional
  • Salt and freshly ground pepper, to taste

Method

Step 1

Cut the potatoes in 1/2 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. 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.

Step 2

LindySez: The last time I made this, I didn't have either yogurt or sour cream so I used 1/3 cup of the mayonnaise along with 1/4 cup 2% buttermilk. It was a great substitution.

 

The making of Low-Fat Potato Salad

A printer-friendly recipe card can be found at the bottom of this post

 

Low-Fat Potato Salad served in glass bowl

 

We all love potato salad, right?

But, I’m not so crazy about the extra fat and calories, so I created this delicious low-fat potato salad.

 

Feed your lips, not your hips; only 198 calories and 6 grams of fat!

 

This low-fat potato salad works best with a waxy potato, like red bliss, or do as I did and get a bag of colorful potatoes. My bag contained beautiful purple majesty, red bliss, and Yukon gold potatoes. Such a pretty presentation. And with only 198 calories and 6 grams of fat, you can enjoy it without worry about your waistline (or developing thunder thighs) This low-fat potato salad is so easy to put together and delicious you won’t miss the fat.

As with any recipe, feel free to add your own touches. Hard-cooked eggs? Sure. Black olives? My sister says that a potato salad is not a potato salad without black olives, but I like to shake things up so I omit them on occasion.

One of the things that really gives this salad a kick is mustard. It really rounds out the flavors, but is not overwhelming, just a nice note in the background. I prefer Dijon, but if you wanted to use plain old yellow, it would work. Because yellow mustard has a sharper bite, use 1 tablespoon instead of 2, and then adjust by taste.

So off to the picnic, in shorts with this potato salad safely in the cooler. Do keep it cold (because of the mayo and other dairy) until you are ready to serve. Don’t want to get anyone sick.

 

Low-Fat Potato Salad

Potato salad, of course, goes perfectly with any BBQ or Picnic fare. Try it with The Bestest Most Tenderest Ribs Ever, or a BBQ Chicken Sandwich. Or take it to a tailgate party or picnic along with Grilled Chicken Sandwich with Sun-Dried Tomato Tapenade. 

 

Yield: 6 servings

Low-Fat Potato Salad

low-fat potato salad

This creamy version of a low-fat potato salad is so delicious. Just 6 g of fat and 198 calories, it’s made to satisfy those potato salad cravings.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 6 medium red potatoes (about 2 pounds) or use an assortment of colors for added interest
  • 1/4 cup chopped green onions
  • 1/3 cup diced celery
  • 1 (2 ounce) jar diced pimiento, drained
  • 1/4 cup reduced-fat mayonnaise (I only use Best Foods when it comes to low-fat mayo, all the others I find to be way too thin)
  • 1/4 cup plain low-fat yogurt, regular or greek
  • 1/4 cup low-fat sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • Fresh chopped parsley, optional
  • Salt and freshly ground pepper, to taste

Instructions

Step 1

Cut the potatoes in 1/2 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. 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.

Step 2

LindySez: The last time I made this, I didn't have either yogurt or sour cream so I used 1/3 cup of the mayonnaise along with 1/4 cup 2% buttermilk. It was a great substitution.

Notes

All potato salads benefit with at least an hour in the refrigerator to allow the flavors to blend.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 368mgCarbohydrates: 9gFiber: 1gProtein: 5g

Nutritional date may not be 100% accurate


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Recipe Comments

  1. posted by Dawn @ Words Of Deliciousness on June 18, 2014

    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!!

      Reply
    • posted by LindySez on June 18, 2014

      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

        Reply
  2. posted by Jennifer Tammy on May 24, 2015

    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!

      Reply
  3. posted by Julie on August 8, 2019

    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.

      Reply
    • posted by LindySez on August 19, 2019

      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

        Reply

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Nutritional Info

This information is per serving.
  • Calories
    198
  • Protein
    5g
  • Carbohydrate
    32g
  • Dietary Fiber
    3g
  • Cholesterol
    9mg
  • Sodium
    368mg
  • Fat
    6g (1g Sat, 1g Mono, 2g Poly)

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