Creamy Potato Salad

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<p>Creamy Potato Salad</p>
Photo: Johhny Autry; Styling: Cindy Barr

Light mayonnaise and nonfat Greek yogurt add creaminess without excess fat to this fingerling potato salad. A ½-cup portion has only 2.5 grams of fat.



Serves 6 (serving size: 1/2 cup)


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1 large egg
3/4 pound fingerling potatoes
2 tablespoons light mayonnaise
1 tablespoon plain nonfat Greek yogurt
1 1/2 teaspoons prepared mustard
1/3 cup prechopped celery
3 tablespoons prechopped red onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

2. Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop egg; add to potatoes.


Sour Cream–Dill: Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.

Serves 6 (serving size: 1/2 cup)

Calories 50 (0% from fat); Fat 0.7g (sat 0.4g); Sodium 87mg


German-Style: Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. ­Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoons Dijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.

Serves 6 (serving size: 1/3 cup)

Calories 82 (0% from fat); Fat 3.1g (sat 0.7g); Sodium 132mg


Lemon-Herb: Prepare base recipe through step 1; omit egg. Whisk together 1 tablespoon olive oil, 1/4 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl. Stir in 1/3 cup chopped arugula, 2 tablespoons sliced kalamata olives, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh chives. Add drained potatoes; toss gently to coat.

Serves 6 (serving size: 1/3 cup)

Calories 75 (0% from fat); Fat 3.6g (sat 0.5g); Sodium 101mg

Created date

February 2012

Nutritional Information

Calories 74
Fat 2.5 g
Satfat 0.5 g
Monofat 0.8 g
Polyfat 1.1 g
Protein 2.5 g
Carbohydrate 10.5 g
Fiber 1.2 g
Cholesterol 32 mg
Iron 0.6 mg
Sodium 148 mg
Calcium 16 mg