Low Fat Classic Potato Salad

Light, creamy, and bursting with fresh flavor, this Low Fat Classic Potato Salad is a guilt-free twist on the traditional summer favorite. Made with tender Yukon gold potatoes, tangy low-fat Greek yogurt, and a splash of apple cider vinegar, this dish delivers all the creaminess you love without the extra calories. Finely chopped celery and red onion add a satisfying crunch, while fresh dill and parsley bring a burst of herby brightness. Perfectly seasoned with Dijon mustard, salt, and pepper, this healthy potato salad is ideal for picnics, barbecues, and meal prep. Plus, it’s ready in just 35 minutes and tastes even better after chilling, allowing the flavors to meld beautifully. Whether you're watching your fat intake or simply craving a lighter take on a classic, this easy side dish is sure to be a crowd-pleaser.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon gold potatoes
• 0.75 cup Low-fat Greek yogurt
• 0.25 cup Low-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1.5 tablespoons Apple cider vinegar
• 2 Celery stalks, finely chopped
• 0.5 cup Red onion, finely chopped
• 2 tablespoons Fresh dill, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Wash and peel the potatoes, then cut them into 1-inch cubes.

Step 2

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

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are tender but not falling apart.

Step 4

Drain the potatoes and allow them to cool slightly.

Step 5

In a large mixing bowl, combine the low-fat Greek yogurt, low-fat mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth.

Step 6

Add the finely chopped celery, red onion, and fresh dill to the yogurt mixture. Stir well to combine.

Step 7

Gently fold the cooled potatoes into the yogurt mixture, ensuring the potatoes are completely coated.

Step 8

Season the potato salad with salt and ground black pepper, to taste.

Step 9

Transfer the potato salad to a serving dish and garnish with chopped fresh parsley.

Step 10

Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1518.1g)

Amount per serving	% Daily Value*
Calories	1133.3

Total Fat 22.9g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 8.3g
Cholesterol 32.0mg	0%
Sodium 2342.9mg	0%
Total Carbohydrate 205.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 37.1g
Protein 37.0g	0%

Vitamin D 66.2IU	0%
Calcium 448.6mg	0%
Iron 9.3mg	0%
Potassium 4956.4mg	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: 17.5%

Protein: 12.6%

Carbs: 69.9%