Healthy Potato Salad – A Creamy, Dreamy and Light Picnic Favorite

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potato salad

Potato salad is a summer favorite – perfect for casual entertaining or just as an everyday side dish. Although it’s been around for centuries, the American version is rooted in German tradition with hints of vinegar and mustard. Although no one knows who first added mayo to potato salad, it has become a common ingredient. Yet, made this way it can be full of fat and salt.

Our friends at Renown’s Health Improvement Programs, created a healthy, lightened up recipe without giving up the creamy, satisfying flavor. This salad features purple potatoes for a dash of fun color. It’s also easy to make, with protein rich Greek yogurt and egg whites. This simple but classic dish, is sure to be a hit with your family and friends. It goes well with grilled chicken, sandwiches, and much more.

Healthy Potato Salad - A Creamy, Dreamy and Light Picnic Favorite
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Rating: 5
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Healthy Potato Salad - A Creamy, Dreamy and Light Picnic Favorite Rate Recipe!
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe!
Print Recipe
Servings5people
Prep Time15 minutes
Cook Time15minutes
Cook Time
15minutes
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Ingredients
  • 1.5 lbs rainbow potatoes (or potatoes of choice) diced into 1 - 1 1/2 inch pieces
  • 1/3 cup 2% Greek yogurt (or 0% fat Greek yogurt)
  • 1/3 cup olive oil mayonnaise
  • 2 teaspoons yellow mustard
  • 1 1/2 teaspoons chopped fresh dill (reserve 1/2 teaspoon for garnish)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Mrs. Dash table blend seasoning - no salt added
  • 4 each egg whites, boiled and diced
  • 1 tablespoon dill relish
  • 2 each celery stalks, diced small
  • 2 each green onions, chopped (reserve 1 tablespoon for garnish)
Instructions
  1. Place diced potatoes in a large pot of water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
  2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, 1/2 teaspoon pepper and 1 teaspoon no salt Mrs. Dash seasoning. Set aside.
  3. When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a fork or potato masher. Add remaining potatoes diced, cooled potatoes with the mashed potatoes.
  4. Add diced, boiled egg whites, 1 tablespoon dill relish, celery, and all but 1 tablespoon of the green onion to yogurt mixture and stir until mixed. Add the yogurt/egg white mixture to the potatoes and combine gently to evenly coat.
  5. Garnish with remaining ½ teaspoon dill and 1 tablespoon green.
  6. Serve immediately or refrigerate , tightly covered, for up to five days.
Recipe Notes

Nutrition Facts
Servings: 5 one cup servings
Calories per serving 246
Total Fat 13.8 g
Saturated Fat 1.5 g
Cholesterol 7 mg
Sodium 170 mg
Total Carbohydrate 23.3
Dietary Fiber 3.6 g
Total Sugars 2.8 g
Protein 7.4 g

Search Recipes by Course or Cuisine!
Ingredients
  • 1.5 lbs rainbow potatoes (or potatoes of choice) diced into 1 - 1 1/2 inch pieces
  • 1/3 cup 2% Greek yogurt (or 0% fat Greek yogurt)
  • 1/3 cup olive oil mayonnaise
  • 2 teaspoons yellow mustard
  • 1 1/2 teaspoons chopped fresh dill (reserve 1/2 teaspoon for garnish)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Mrs. Dash table blend seasoning - no salt added
  • 4 each egg whites, boiled and diced
  • 1 tablespoon dill relish
  • 2 each celery stalks, diced small
  • 2 each green onions, chopped (reserve 1 tablespoon for garnish)
Instructions
  1. Place diced potatoes in a large pot of water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
  2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, 1/2 teaspoon pepper and 1 teaspoon no salt Mrs. Dash seasoning. Set aside.
  3. When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a fork or potato masher. Add remaining potatoes diced, cooled potatoes with the mashed potatoes.
  4. Add diced, boiled egg whites, 1 tablespoon dill relish, celery, and all but 1 tablespoon of the green onion to yogurt mixture and stir until mixed. Add the yogurt/egg white mixture to the potatoes and combine gently to evenly coat.
  5. Garnish with remaining ½ teaspoon dill and 1 tablespoon green.
  6. Serve immediately or refrigerate , tightly covered, for up to five days.
Recipe Notes

Nutrition Facts
Servings: 5 one cup servings
Calories per serving 246
Total Fat 13.8 g
Saturated Fat 1.5 g
Cholesterol 7 mg
Sodium 170 mg
Total Carbohydrate 23.3
Dietary Fiber 3.6 g
Total Sugars 2.8 g
Protein 7.4 g

 

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