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Light All-Time Favorite Potato Salad

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Pillsbury Kitchens
Updated Dec 14, 2017
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Lighten up! Serve an all-time favorite using nonfat ingredients.

More About This Recipe

  • Full disclosure: we adore potato salad, but can feel a little guilty loading our paper plates up with it during potlucks. This light potato salad eases the guilt (and calories!) using fat-free mayonnaise. You could also use Greek yogurt to eliminate some of the calories without sacrificing the creamy texture and taste of traditional potato salad. If you want to plan for the summer party season, why not make this lightened up version for yourself and then make a crowd-pleasing potato salad like our Loaded Baked Potato Salad for guests? To make the lighter version for yourself, simply cut the recipe in half to cut the serving size to three. You can enjoy the party guilt-free and have leftovers! If the Loaded Baked Potato Salad doesn’t interest you, check out our other potato salad recipes. Never made potato salad before? Then start here!

Light All-Time Favorite Potato Salad

  • Prep Time 25 min
  • Total 2 hr 25 min
  • Ingredients 9
  • Servings 6
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Ingredients

  • 6 medium-sized red potatoes (2 lb.), larger ones cut in half
  • 1 egg
  • 1/2 cup chopped celery
  • 1 small onion or 6 green onions, chopped
  • 1/2 cup fat-free mayonnaise or salad dressing
  • 1/4 cup nonfat sour cream
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Place potatoes in Dutch oven or large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 20 minutes or until potatoes are tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
  • Step 
    2
    Meanwhile, place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg; chop.
  • Step 
    3
    Cut potatoes into bite-sized pieces; place in large bowl. Add egg, celery and onion.
  • Step 
    4
    In small bowl, combine mayonnaise, sour cream, mustard, salt and pepper; blend well. Add dressing to salad; mix gently to coat. Cover; refrigerate at least 2 hours or until serving time.

Nutrition

210 Calories
2g Total Fat
5g Protein
43g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
210
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
35mg
12%
Sodium
690mg
29%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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