This healthy potato salad will change the game for summer sides. It's creamy, a bit tangy, and a super simple make ahead side dish perfect for your next barbecue.
During the summer months, I am all about the summer cold side dishes. It seems like so are a lot you you since my easy and healthy macaroni salad is currently my number one recipe for May and June. You need this healthy potato salad at your next cookout.
How to make potato salad dressing
Potato salad dressing is a simple combination of mayo, mustard, smoked paprika, and celery seed. Most families start with this as the basic ingredients, but each recipe deviates a little from there. In mine, I add Greek Yogurt (I promise you won't taste it) which would replace sour cream and pickle juice. Now, if you grew up with relish, just swap relish for the pickle juice or mix a little of both. This healthy potato salad dressing is easily adaptable.
How to make potato salad not watery
Watery potato salad is common because people tend to cut their potato too small or they don't wait until the potatoes cool to mix. A common mistake a lot of people do it cutting their potatoes to bite sized pieces for boiling. Smaller potatoes can easily turn to mush in a boiling pot. Instead, I cut mine larger in 1/2 inch thick and 1 inch long pieces (six pieces for a medium potato). You can always cut or smash potatoes once they are boiled.
The second mistake many people will do is mixing their potatoes with the dressing while the potatoes are still hot. Cool off the potatoes completely to let any excess water evaporate before mixing.
Weight Watchers potato salad? Low calorie potato salad?
Yes. This is both a Weight Watchers friendly potato salad and a low calorie potato salad. This potato salad is half the calories of my favorite store-bought salad and it is only 109 calories per 1/2 cup. For Weight Watchers, this is 3 WW SP on blue and green and 1 WW SP on Purple for 1/2 cup.
How long is potato salad good for?
Five days. Potato salad is best the next day, but I wouldn't keep potato salad longer than five days.
This makes a lot of potato salad--4 lb. and 9 cups to be precise. If you are looking for good quality, deli style containers, check out my Amazon storefront for my recommendations.
- 3 lb. yellow potatoes (or your preferred potato)
- 2 tsp. apple cider vinegar
- 1 cup light mayo
- 1/3 cup 0% fat Greek Yogurt
- 1/4 cup dill pickle juice
- 1 tbsp yellow mustard
- 1 tsp celery seed
- 1/2 tsp smoked paprika
- 3 ribs of celery (about 1.5 cup), thinly sliced
- 1/2 cup scallions, thinly sliced
- 4 hard boiled eggs, chopped
- kosher salt
- Boil thick cut potatoes in salted water. Cook until fork tender.
- Drain potatoes. Toss potatoes in 2 tsp. apple cider vinegar. Allow to fully cool.
- In a small bowl, mix mayo, Greek yogurt, pickles juice, yellow mustard, celery seed, smoked paprika.
- When potatoes are cool, add celery, scallions, and dressing. Toss to coat and serve chilled. Best after chilling for 12 hours.
If you prefer sweet pickles over dill, do that instead. Many people prefer chopped pickles or relish in their potato salad. Add 1/4 cup of relish (or more) if you prefer. I prefer scallions over onions in my potato salad for a more mild taste. You can easily swap out red onion or white onion.
Serving Size:1/2 cup
Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 52mgSodium: 209mgCarbohydrates: 15gNet Carbohydrates: 14gFiber: 1gSugar: 1gProtein: 4g
Looking for more healthy summer recipes? I got you covered.
Here are some of my favorite summer recipes on repeat lately.