Good Potato Salad 216cals Per Serve

Indulge in the creamy, tangy goodness of this lightened-up Good Potato Salad, boasting just 216 calories per serving! Perfectly tender baby red potatoes, left skin-on for added texture, are tossed in a luscious dressing made with a blend of light mayonnaise, non-fat Greek yogurt, and a hint of Dijon mustard for a zesty kick. Fresh dill, crunchy celery, and a touch of apple cider vinegar elevate the flavor, while chopped hard-boiled eggs add richness and protein. Finished with a sprinkle of paprika for garnish, this balanced potato salad is a refreshingly guilt-free side dish for picnics, barbecues, or casual weeknight dinners. Quick to prepare and best served chilled, it’s an irresistible crowd-pleaser that combines wholesome ingredients with bold flavors.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Baby red potatoes
• 100 grams Mayonnaise (light or regular)
• 50 grams Greek yogurt (plain, non-fat)
• 1 tablespoon Dijon mustard
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Fresh dill (chopped)
• 1 stalk Celery (finely diced)
• 0.5 small Red onion (finely diced)
• 2 large Hard-boiled eggs (peeled and chopped)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Rinse the baby red potatoes thoroughly and cut them into bite-sized chunks (leave the skins on for added texture).

Step 2

Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.

Step 3

While the potatoes are cooking, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and chopped dill in a large mixing bowl.

Step 4

Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool slightly. Let them cool for about 10-15 minutes to avoid the dressing becoming too runny.

Step 5

Add the cooled potatoes to the mixing bowl with the dressing, and gently fold them in to coat evenly.

Step 6

Stir in the finely diced celery, red onion, and chopped hard-boiled eggs. Season with salt and black pepper to taste.

Step 7

Transfer the potato salad to a serving dish and sprinkle with a light dusting of paprika (if desired) for garnish.

Step 8

Serve immediately, or cover and refrigerate for at least 1-2 hours to let the flavors meld together. Best served chilled.

Nutrition Facts

Serving size	(865.9g)

Amount per serving	% Daily Value*
Calories	982.2

Total Fat 47.7g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat g
Cholesterol 407.0mg	0%
Sodium 2355.4mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 13.1g	0%
Total Sugars 12.8g
Protein 30.2g	0%

Vitamin D 88IU	0%
Calcium 198.5mg	0%
Iron 5.5mg	0%
Potassium 2724.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 13.1%

Carbs: 40.4%