Well Plated · by Erin Clarke★ 4.7 (126)
Healthy Potato Salad
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 15%
CARBS 15G33% OF CAL
2G FIBER0G ADDED2G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 9G48% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter potato salad made with Greek yogurt and olive oil instead of mayo, flavored with capers and Dijon mustard. This is a creamy yet healthier side dish suitable for potlucks.
sideamericansaladeggs⚙️ food processor🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 hard boiled eggs*
- 1 1/2 pounds mini potatoes (I use yellow or red, washed with peels on)
- 3/4 cup non-fat plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves (peeled and roughly chopped)
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery salt
- 1/4 teaspoon kosher salt (plus additional to taste and for cooking the potatoes)
- 1/4 teaspoon ground black pepper
- 3 green onions (divided)
- 2 stalks celery (finely diced)
- 2 tablespoons capers (rinsed and drained)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 15%
CARBS 15G33% OF CAL
2G FIBER0G ADDED2G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 9G48% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 650mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 88mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.