Healthy Potato Salad – A Creamy, Dreamy and Light Picnic Favorite
April 1, 2024
Potato salad is the superstar of summer picnics, a delightful sidekick at backyard BBQs, and a tasty everyday treat!
Our friends at Renown's Health Improvement Programs whipped up a fabulous, health-conscious version that doesn't skimp on the creamy dreaminess we crave. This salad features purple potatoes for a dash of delightful color. It's also easy to make, with protein-rich Greek yogurt and egg whites.
This simple but classic dish will indeed become your circle's new favorite—talk about a tasty transformation!
Healthy Potato Salad - A Creamy, Dreamy and Light Picnic Favorite
Course: Heart Health, Salads, Side Dish, and Tailgate
Cuisine: American
Servings5 People
Prep Time15 Minutes
Cook Time15 Minutes
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
- 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.
- 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.
- 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.
- 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.
- Garnish with remaining ½ teaspoon dill and 1 tablespoon green.
- 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