Skinny Classic Potato Salad

Vegetarian
Gluten Free
Health score
3%
Skinny Classic Potato Salad
90 min.
8
167kcal

Suggestions


Looking for a delicious and healthier twist on a classic favorite? Our Skinny Classic Potato Salad is the perfect side dish for any gathering, offering all the creamy goodness you love without the guilt. This vegetarian and gluten-free recipe is not only easy to prepare but also packed with flavor, making it a hit at barbecues, picnics, or family dinners.

With tender red potatoes as the star ingredient, this salad is complemented by the crunch of fresh celery and the subtle sweetness of onions. The addition of hard-cooked eggs provides a protein boost, while our special dressing—made with reduced-fat mayonnaise, fat-free sour cream, and a hint of mustard—ensures that every bite is creamy and satisfying without overwhelming your calorie count.

At just 167 calories per serving, you can indulge in this delightful dish without any worries. Plus, it’s ready in just 90 minutes, allowing you to spend more time enjoying your meal and less time in the kitchen. Whether you’re serving it alongside grilled meats or as part of a vegetarian spread, this Skinny Classic Potato Salad is sure to impress your guests and become a staple in your recipe collection. Dive into this refreshing and wholesome dish that brings comfort food to a whole new level!

Ingredients

  • lb potatoes - remove skin red unpeeled
  •  hardboiled eggs chopped
  • cup celery stalks thinly sliced
  • 0.5 cup onion chopped
  • 0.8 cup mayonnaise reduced-fat
  • 0.5 cup cream fat-free sour
  • tablespoon mustard yellow
  • teaspoon apple cider vinegar 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 

Equipment

  • bowl
  • sauce pan

Directions

  1. Place potatoes in 4-quart saucepan; add enough water just to cover potatoes.
  2. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender.
  3. Drain; let stand until cool enough to handle.
  4. Cut potatoes into cubes.
  5. In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
  6. Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Nutrition Facts

Calories167kcal
Protein10.67%
Fat33.15%
Carbs56.18%

Properties

Glycemic Index
20.38
Glycemic Load
0.28
Inflammation Score
-3
Nutrition Score
7.8965216564096%

Flavonoids

Apigenin
0.36mg
Luteolin
0.13mg
Isorhamnetin
0.5mg
Kaempferol
0.09mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:166.57kcal
8.33%
Fat:6.24g
9.61%
Saturated Fat:1.19g
7.42%
Carbohydrates:23.81g
7.94%
Net Carbohydrates:21.41g
7.79%
Sugar:3.03g
3.37%
Cholesterol:51.28mg
17.09%
Sodium:406.36mg
17.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.52g
9.04%
Vitamin K:18.47µg
17.59%
Potassium:608.32mg
17.38%
Vitamin C:10.89mg
13.2%
Vitamin B6:0.23mg
11.7%
Phosphorus:115.58mg
11.56%
Manganese:0.21mg
10.41%
Fiber:2.4g
9.58%
Selenium:6.47µg
9.24%
Folate:34.92µg
8.73%
Copper:0.17mg
8.53%
Vitamin B1:0.12mg
7.89%
Magnesium:31.49mg
7.87%
Vitamin B2:0.13mg
7.77%
Vitamin B3:1.39mg
6.93%
Iron:1.09mg
6.06%
Vitamin B5:0.55mg
5.53%
Calcium:45.76mg
4.58%
Vitamin E:0.64mg
4.29%
Zinc:0.64mg
4.26%
Vitamin A:182.85IU
3.66%
Vitamin B12:0.18µg
3.03%
Vitamin D:0.28µg
1.83%