Potato salad is a beloved classic dish that is perfect for picnics, barbecues, and any gathering. However, traditional potato salad recipes are often loaded with calories and unhealthy ingredients.

But don’t worry! We have a delicious and low-calorie potato salad recipe that will satisfy your cravings without sabotaging your diet. Follow these 5 simple steps to whip up a flavorful and guilt-free potato salad that your friends and family will love.

Step 1: Choosing the right potatoes

The first step to creating a low-calorie potato salad is selecting the right type of potatoes. Opt for red potatoes or Yukon gold potatoes, as they have a lower starch content compared to russet potatoes.

The lower starch content helps to maintain the firmness of the potatoes and prevents them from turning mushy when mixed with the dressing.

Step 2: Cooking the potatoes

Wash the potatoes thoroughly and cut them into bite-sized cubes. Place the potato cubes in a large pot filled with cold water and bring it to a boil. Cook the potatoes until they are tender but still firm, usually for about 10-15 minutes.

Be careful not to overcook the potatoes, as they will turn mushy and won’t hold their shape when mixed with the dressing.

Step 3: Preparing the dressing

While the potatoes are cooking, it’s time to prepare the delicious dressing for your potato salad.

In a small bowl, combine ½ cup of plain Greek yogurt, 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and 1 tablespoon of extra-virgin olive oil. Mix well until all the ingredients are fully incorporated.

Step 4: Flavorful additions

To add extra flavor and nutrition to your low-calorie potato salad, consider adding some tasty and colorful ingredients. Finely chop half a red onion, dice a cucumber, and thinly slice a handful of radishes.

These veggies will provide a refreshing crunch and complement the creaminess of the potato salad. You can also add some chopped fresh herbs like dill or parsley to enhance the taste.

Step 5: Bringing it all together

Once the potatoes are cooked and drained, transfer them to a large mixing bowl. Add the chopped onions, cucumber, radishes, and fresh herbs to the bowl and gently toss to combine.

Pour the dressing over the potato mixture and stir until all the ingredients are well coated. Season with salt and pepper to taste.

Before serving, refrigerate the potato salad for at least an hour to allow the flavors to meld together. The chilling time also helps the dressing to cling better to the potatoes.

There you have it – a delicious and low-calorie potato salad that you can enjoy guilt-free. This recipe is packed with flavor and nutrients, making it a healthier alternative to traditional potato salad recipes.

Whether you’re hosting a summer cookout or simply craving a refreshing side dish, this low-calorie potato salad is a perfect choice.