Low-Fat Potato Salad

Think you have to give up the traditional tastes of summer to eat healthily? Think again, and try our tasty — and low-fat — a recipe for Summer’s classic potato salad!


  • 3 pounds small red new potatoes
  • 2 tablespoons seasoned rice vinegar
  • Salt and fresh-ground black pepper, to taste
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon reduced-fat mayonnaise (Helman’s Low-fat is delicious)
  • 1-1/2 teaspoons honey mustard (or plain mustard)
  • 1 tablespoon minced fresh chives
  • Diced onion (optional)
  • Green and Red Bell Pepper diced (optional)
  • Celery diced (optional)


  • Dice potatoes into bite size cubes. Cook potatoes in a large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with the tip of a sharp knife. Drain.
  • Rinse potatoes in a strainer with cool water.
  • Put the diced onion, bell peppers, and celery to a large bowl.
  • Add potatoes in large bowl to the onion, bell peppers, and celery to bring out the flavor.
  • Toss with vinegar, salt, and pepper; set aside to cool.
  • Mix yogurt, mayonnaise, and mustard in a small dish. Add to potatoes along with chives and mix lightly. Add additional light salt and pepper, if needed.
  • Serve or chill until serving time.

For Festive coloring add some food dye to the yogurt, mayo based mix to add more color to your potato salad.

YIELD: Approximately Yields 8 servings.
NUTRITION INFORMATION: Per serving: 156 calories, 3 grams protein, 0.88 grams fat, 35 grams carbohydrates, 0.86 milligrams cholesterol, 19 milligrams sodium, 5 percent calories from fat.