Creamy Red Potato Salad

Creamy Red Potato Salad

A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.

From EatingWell: July/August 1994
Yield: 8 servings, 1 cup each
Active Time: 30
Total Time: 30


  1. 3 pounds red potatoes, scrubbed and cut into 1-inch pieces
  2. 1 teaspoon salt
  3. 1 tablespoon cider vinegar
  4. Freshly ground pepper, to taste
  5. 1/2 cup nonfat plain yogurt
  6. 1/4 cup reduced-fat mayonnaise
  7. 2 tablespoons Dijon mustard
  8. 2/3 cup chopped celery
  9. 1/2 cup chopped scallions
  10. 2 tablespoons chopped fresh parsley
  11. 2 tablespoons chopped fresh dill


  1. Cover potatoes with cold water in a large saucepan; add salt and bring to a boil over medium heat. Cook until tender, 7 to 9 minutes. Drain the potatoes and place in a large bowl. Toss with vinegar and season with pepper. Let cool.
  2. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add to the potatoes, along with celery, scallions, parsley and dill, stirring gently to combine. Taste and adjust seasonings with salt and pepper.


Nutrition Per Serving: 152 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 30 g carbohydrates; 4 g protein; 3 g fiber; 413 mg sodium; 825 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (24% dv).

2 Carbohydrate Serving

Exchanges: 2 starch