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Creamy Potato Salad

Name: Creamy Potato Salad
Prep time: 15

(8 votes, average: 4.25 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

The dressing for this potato salad is absolutely delicious — and proves that mayo is not needed to make a savory, satisfying summer salad. Low-fat Greek yogurt is a great substitute for many high-fat...

2 pounds baby Yukon Gold potatoes
⅓ cup plain Greek yogurt
½ a large lemon, juiced
2 teaspoons Dijon mustard
2 teaspoon shallots or red onion, minced
3 tablespoons minced pickles or drained capers
1 teaspoon of fresh thyme leaves
Salt and black pepper, to taste

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Nutrition Facts

Calories

136 cals

Fat

1 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

28 g

Sugar

2 g

Fiber

4 g

Protein

5 g

Sodium

421 mg

Directions

In a medium stockpot, cover the potatoes with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are very tender, about 10 to 15 minutes. Drain and run under cold water.
While the potatoes are boiling, in a large bowl whisk together the yogurt, lemon juice, mustard, minced shallots, pickles or capers, thyme leaves, salt, and pepper. Set aside.
Halve the potatoes and pull off the skin, it should slip off easily, then halve again into quarters. Repeat and add to the dressing. Mix well, smashing a few of the potatoes against the side of the bowl. Taste for seasoning. Cover and keep in the refrigerator until ready to eat.

Chef Tips

If you prefer pickles, mince a couple of whole pickles yourself, instead of using bottled relish that has hidden added sugar.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.