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Potato Salad

Potato Salad

This potato salad has all the creaminess, crunch, and flavor that you would expect from even the richest potato salad.


1/4 cup freshly minced dill
1/4 cup non-fat yogurt
1/2 cup Dijon mustard
1/4 cup no oil Italian dressing
5 cups boiled, cooled, and cubed new potatoes
1/2 cup diced celery
1/2 tablespoon minced red onion
Freshly ground white pepper


Mix together the dill, yogurt, mustard, and oil-free dressing.

Toss with the potatoes, celery, and onion.

Add salt and freshly ground white pepper to taste.

Serve chilled or at room temperature.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 cup
Calories: 148; Total Fat: 1.1g; Saturated Fat: trace; Cholesterol: trace

Extra: Better For You Potato Salad

Cut one pound new potatoes into cubes. Cook in boiling water for 15 minutes or until just tender; drain. Cool completely. Mix one-quarter cup light mayonnaise and 2-teaspoons dried basil leaves in a large bowl until well blended. Add potatoes, two peeled, chopped hard-cooked eggs, one shredded carrot and one chopped green bell pepper; mix lightly. Cover. Refrigerate at least one hour to allow flavors to blend. Makes six servings.

Nutrition information per serving: Calories: 140; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 75mg; Sodium: 105mg; Carbohydrates: 19g; Fiber: 2g; Sugars: 3g; Protein: 4g

In a Hurry? Easy Potato Salad

For an easy potato salad, mix one-quarter cup each mayonnaise and balsamic dressing, toss with one pound warm quartered, cooked potatoes and sliced celery. Top with 2 tablespoons bacon bits.

Speed up preparation time for your potato salad

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