Healthy Potato Salad

5 from 36 votes

This Healthy Potato Salad recipe is creamy, flavorful and low fat! Yet it has classic potato salad taste with only 232 calories!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 232kcal

To cook potatoes and eggs on the stove: In a large pot, add potatoes, eggs and enough cold water to cover. Cover with a lid, bring to a boil, then reduce heat to low and cook for 7 minutes.
Remove eggs with a slotted spoon into a bowl with ice bath. Keep cooking potatoes more depending on their size: baby potatoes - 10 minutes, medium size - 20 minutes, large size - 25 minutes. Or until fork tender.
To cook potatoes in Instant Pot: To Instant Pot, add 1 cup cold water and basket or trivet with potatoes. Cook on High Pressure with Quick Release: baby potatoes - 10 minutes, medium 12 minutes, large - 15 minutes. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
Drain potatoes and let cool for 20 minutes uncovered.
Meanwhile, to a large salad bowl add chopped hard boiled eggs, pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Gently stir to combine.
Cut potatoes (peeled or leave skin on) into desired size pieces, some like them cut into 2-inch cubes for a chunky salad and some like diced potatoes for more mushy consistency. Add to the bowl and gently stir salad again with a large spoon.
Chill salad for at least 3 hours or overnight before serving. Serve cold with Instant Pot corn on the cob, grilled chicken breast or turkey burgers.

Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
I used avocado oil mayo. 0% yogurt will lack flavor, so use at least 2% fat yogurt.
If using fresh cucumber, remove seeds with a teaspoon.
If using sauerkraut, chop it coarsely.
Dijon mustard will work and any mustard I use is wet, from a bottle.
You can also add diced celery or crumbled bacon.