A lower-calorie way to make Potato Salad
Potato Salad: steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling; potato edges stay intact and the dressing clings
Potato Salad: steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling. waxy potatoes, Greek yoghurt, celery, spring onions, Dijon mustard. potato edges stay intact and the dressing clings.. This measured Irish recipe serves eight at about 285 kcal per portion.
Potato Salad should remain recognisable after it is lightened. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling. waxy potatoes, celery, cider vinegar. potato edges stay intact and the dressing clings. spring onions, Dijon mustard, cider vinegar, parsley, black pepper. potato edges stay intact and the dressing clings. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 285 calories
steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling; 24 g oil for eight portions; potato edges stay intact and the dressing clings. spring onions, Dijon mustard, cider vinegar, parsley, black pepper. potato edges stay intact and the dressing clings. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling; 24 g oil for eight portions; potato edges stay intact and the dressing clings. | spring onions, Dijon mustard, cider vinegar, parsley, black pepper. potato edges stay intact and the dressing clings. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling. |
How the flavor stays
spring onions, Dijon mustard, cider vinegar, parsley, black pepper. potato edges stay intact and the dressing clings. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling.
A cost rule that survives inflation
waxy potatoes, Greek yoghurt, celery, parsley, black pepper. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling. Potato Salad.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 700 gwaxy potatoes
- 450 gGreek yoghurt
- 300 gcelery
- 220 gspring onions
- 12 gDijon mustard
- 120 mlcider vinegar
- 25 gparsley
- 8 gblack pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling: waxy potatoes, Greek yoghurt, celery. Measure and prepare them so they cook evenly.
Look for: waxy potatoes, Greek yoghurt, celery: potato edges stay intact and the dressing clings. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
spring onions, Dijon mustard, cider vinegar: potato edges stay intact and the dressing clings. Combine them in the order that builds flavour without scorching.
Look for: spring onions, Dijon mustard, cider vinegar: steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Potato Salad — steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling; parsley, black pepper. Add them while controlling heat and moisture.
Look for: potato edges stay intact and the dressing clings; parsley, black pepper, Potato Salad. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
potato edges stay intact and the dressing clings. Rest briefly, make one final texture check, and divide Potato Salad into eight portions.
Look for: Potato Salad: steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling; potato edges stay intact and the dressing clings. No unwanted water or fat should pool at the edge.
Calories at the same serving size
150 kcal · 34% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Potato Salad promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Potato Salad promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Potato Salad ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Potato Salad promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Potato Salad include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. steam potatoes, dress them warm with vinegar, then fold in yoghurt after cooling; 24 g oil for eight portions; potato edges stay intact and the dressing clings..
- waxy potatoes700 g
- Greek yoghurt450 g
- celery300 g
- spring onions220 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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