Potato Salad(Low-Fat)
A vibrant, low-fat potato salad packed with fresh vegetables and tangy flavors, perfect for light lunches or picnics. The combination of crunchy peppers, carrots, and dill pickles with yogurt and mayonnaise creates a creamy, refreshing dish suitable for health-conscious gatherings or everyday meals.
Ingredients
- 3/4 lb. red potatoes (unpeeled) ⓘ
- 1/2 c. diced onion ⓘ
- 1/2 c. diced celery
- 1/4 c. chopped green pepper ⓘ
- 1/4 c. chopped red pepper ⓘ
- 1/4 c. grated carrot ⓘ
- 1/4 c. diced dill pickle ⓘ
- 1/4 c. sweet pickle relish ⓘ
- 1 (2 oz.) jar diced pimento ⓘ
- 1/4 c. plain nonfat yogurt ⓘ
- 1/4 c. reduced-fat mayonnaise ⓘ
- 2 Tbsp. spicy brown mustard ⓘ
- 1/8 tsp. pepper ⓘ
Instructions
- Wash the potatoes and cut them into 1/2-inch cubes.
- Cook the potatoes in boiling water to cover for 8 to 10 minutes, until tender.
- Drain the potatoes and let them cool.
- Combine the cooled potatoes with diced onion, diced celery, chopped green pepper, chopped red pepper, grated carrot, diced dill pickle, sweet pickle relish, and diced pimento.
- Add plain nonfat yogurt, reduced-fat mayonnaise, spicy brown mustard, and pepper to the mixture.
- Toss gently to combine all ingredients thoroughly.
Tips & Substitutions
For a creamier texture, consider adding a bit more plain nonfat yogurt or reduced-fat mayonnaise. If you want to spice it up, try adding a teaspoon of hot sauce or some chopped jalapeños. You can substitute the red potatoes with Yukon Gold for a slightly different flavor. This low-fat potato salad is perfect for picnics or barbecues, alongside dishes like Cold Pizza(Appetizer).
Serving Suggestions
This potato salad is best served chilled. It pairs wonderfully with grilled meats, making it a great side for summer barbecues. Consider serving it alongside Southern Pecan Pie(Delicious) for a delightful meal. You can also serve it on a bed of greens for a light lunch or picnic option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time. When ready to serve, give it a good stir; if it's a bit dry, you can add a splash of yogurt or mayonnaise to refresh the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad(Low-Fat) contains roughly 239 calories, with 3g protein, 28g carbohydrates, and 14g fat. It is an excellent source of vitamin A (84% of the Daily Value) and vitamin C (65% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
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 store it in the refrigerator in an airtight container. This allows the flavors to develop and meld together, making it even tastier when served the next day.
Is there a vegan version of this potato salad?
Absolutely! You can replace the plain nonfat yogurt and reduced-fat mayonnaise with plant-based alternatives. There are many good vegan mayonnaise options available, or you can make your own creamy dressing using blended silken tofu or avocado for a rich texture.
What can I add to this salad for extra crunch?
To add more crunch, consider mixing in some chopped nuts like walnuts or pecans. Fresh herbs like parsley or cilantro can also provide a refreshing crunch and flavor. Just be mindful of what pairs well with the other ingredients to keep the balance.
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).