Creamy Red Potato Salad

3.5 (29)
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.

Yield: 8 servings, 1 cup each
Active Time: 30
Total Time: 30


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

calories 152
fat 2 g (0 g sat, 0 g mono)
cholesterol 2 mg
carbohydrates 30 g
protein 4 g
fiber 3 g
sodium 413 mg
potassium 825 mg

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

Carbohydrate Serving 2

Exchanges 2 starch

From EatingWell July/August 1994