Classic Potato Salad

In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo, and we keep the potato skins on for more fiber and potassium. To hard-boil the eggs while your potatoes are steaming, place them directly on top of the potatoes in the steamer basket. They’ll be perfectly hard-boiled when the potatoes are tender.

Prep/Cook Time: 45 Minutes, Servings: 10

Ingredients

• 2½ pounds yellow or red potatoes, scrubbed and diced (½- to 1-inch)
• ¾ teaspoon salt, divided
• ½ cup mayonnaise
• ½ cup low-fat plain yogurt
• ¼ cup finely chopped onion
• 2 tablespoons Dijon mustard
• ½ teaspoon ground pepper
• 2 hard-boiled eggs, chopped
• 1 cup chopped celery

Directions

1. Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
2. Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, eggs and celery; stir well to coat. Serve at room temperature or refrigerate until cold.

Nutritional Information

Per Serving: 162 calories; 5 g fat (1 g sat, 2 g mono); 41 mg cholesterol; 25 g carbohydrate; 1 g added sugars; 3 g total sugars; 5 g protein; 2 g fiber; 332 mg sodium; 549 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.