Dilled Potato Salad(Low Cholesterol)
A refreshing low-cholesterol potato salad with creamy yogurt, tangy dill, and tender new potatoes, perfect for light meals and gatherings seeking healthy, flavorful options.
Ingredients
Instructions
- Boil potatoes until tender; drain and cool.
- Cut potatoes into 1/4-inch slices.
- Combine yogurt, mayonnaise, green onions, salt, and dill weed.
- Mix well to combine the dressing.
- Add potatoes and toss gently to coat.
- Chill before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of plain low-fat yogurt. If you want a bit of sweetness, add a teaspoon of honey or a splash of lemon juice. Fresh dill can be substituted for dried dill weed for a more vibrant flavor. To enhance the dish, you might also try adding chopped celery or bell peppers for crunch.
Serving Suggestions
This Dilled Potato Salad is perfect as a side dish for summer barbecues or picnics, pairing beautifully with grilled chicken or fish. It can also be served alongside sandwiches or wraps for a light lunch. For an extra touch, garnish with fresh dill or paprika before serving.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain the best flavor and texture, avoid freezing this salad as the potatoes may become mushy. When ready to serve again, simply give it a gentle stir and adjust seasoning if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Potato Salad(Low Cholesterol) contains roughly 459 calories, with 9g protein, 20g carbohydrates, and 41g fat. It is an excellent source of vitamin C (218% of the Daily Value), vitamin A (98% of the Daily Value), and iron (86% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 560mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this potato salad a day in advance. Just remember to cover it tightly and keep it refrigerated. The flavors will meld nicely overnight, making it even tastier when served the next day.
Is this recipe suitable for a vegan diet?
To make this potato salad vegan-friendly, substitute the plain low-fat yogurt and reduced-calorie mayonnaise with plant-based alternatives. There are many excellent coconut or soy-based yogurts and vegan mayonnaise available that will work perfectly in this recipe.
What types of potatoes work best for this salad?
New potatoes are ideal for this salad as they hold their shape well after cooking and have a creamy texture. However, you can also use Yukon Gold or red potatoes if new potatoes are unavailable. Just ensure they are cut into similar sizes for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).