I Can't Believe It's Low Fat Creamy Potato Salad

Discover a guilt-free twist on a classic favorite with "I Can't Believe It's Low Fat Creamy Potato Salad." This light and luscious recipe is brimming with flavor, thanks to a velvety dressing made from low-fat Greek yogurt, light mayonnaise, and a kick of Dijon mustard. Crisp celery, tangy red onion, and fresh dill add layers of crunch and bright herbaceousness, perfectly complementing tender red potatoes cooked to fork-tender perfection. Best of all, it's ready in no time with just 15 minutes of prep and six satisfying servings. Ideal for potlucks, barbecues, or weeknight dinners, this healthy potato salad proves you don’t have to sacrifice taste for a lighter option. Plus, the paprika garnish adds a pop of color and a hint of smoky flair!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 0.5 cups low-fat plain Greek yogurt
• 0.25 cups light mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 celery stalks, finely chopped
• 0.5 small red onion, finely diced
• 2 tablespoons fresh dill, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons paprika (optional, for garnish)

Directions

Step 1

Wash the red potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for added texture and nutrients.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender but not falling apart.

Step 4

Drain the potatoes and allow them to cool to room temperature. To speed up cooling, spread them out in a single layer on a baking sheet.

Step 5

In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.

Step 6

Add the chopped celery, diced red onion, and fresh dill to the dressing. Stir to combine.

Step 7

Season the dressing with salt and black pepper, adjusting to taste.

Step 8

Once the potatoes have cooled, gently fold them into the dressing until the potatoes are evenly coated.

Step 9

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 10

Before serving, give the salad a quick stir and garnish with a sprinkle of paprika if desired.

Nutrition Facts

Serving size	(1366.2g)

Amount per serving	% Daily Value*
Calories	958.8

Total Fat 20.7g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 8.2g
Cholesterol 22.2mg	0%
Sodium 2340.4mg	0%
Total Carbohydrate 167.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 23.4g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 338.4mg	0%
Iron 7.7mg	0%
Potassium 4959.0mg	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: 19.0%

Protein: 12.9%

Carbs: 68.1%