Lo-Cal Potato Salad
A light, flavorful potato salad with fresh vegetables, low-fat yogurt, and herbs, perfect for health-conscious gatherings or a quick, satisfying side dish.
Ingredients
Instructions
- Cook potatoes in their jackets in boiling, salted water until tender; drain.
- Cool, peel, and cube the potatoes.
- In a large bowl, toss the potatoes and French dressing until coated.
- Chop the hard-cooked egg and chopped dill pickle, then add to the bowl.
- Add finely shredded carrot, sliced celery, sliced green onions, low-fat plain yogurt, horseradish, salt, and pepper.
- Mix gently until all ingredients are well combined.
Tips & Substitutions
For a creamier texture, you can substitute the low-fat plain yogurt with Greek yogurt. If you want extra crunch, consider adding chopped bell peppers or radishes. Make sure to use small potatoes for even cooking, and try to select ones that are similar in size for uniformity. Taste as you go, adjusting the seasoning with salt and pepper to your liking.
Serving Suggestions
This Lo-Cal Potato Salad is perfect for picnics and barbecues, pairing well with grilled chicken or fish. Serve it alongside a fresh green salad or as a side to a sandwich for a satisfying meal. For a delightful dessert, consider serving Patricia'S Chocolate Pie to round out the meal.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid adding any additional dressing until ready to serve. If the salad seems dry after refrigeration, you can refresh it with a little extra low-fat yogurt or dressing before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Potato Salad contains roughly 994 calories, with 16g protein, 150g carbohydrates, and 38g fat. It is an excellent source of potassium (82% of the Daily Value), vitamin C (74% of the Daily Value), and dietary fiber (61% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2269mg per serving (99% 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, this potato salad can be made a day ahead of time. Just store it in the refrigerator in an airtight container. The flavors will meld beautifully overnight, but be sure to give it a good stir before serving.
Is there a way to make this potato salad vegan?
Absolutely! You can replace the hard-cooked egg with diced tofu or omit it entirely. Use a vegan French dressing and substitute the low-fat yogurt with a plant-based yogurt for a delicious vegan-friendly version.
What type of potatoes are best for this salad?
Waxy potatoes like red or new potatoes are ideal for potato salads because they hold their shape well after cooking. Avoid starchy potatoes like russets, as they tend to become mushy.
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).