A lower-calorie way to make Potato salad
Potato salad — mustard-yogurt dressing with egg and celery
Just-tender skin-on potatoes absorb vinegar before meeting egg, celery, scallion, and yogurt mustard dressing, about 285 kcal per serving.
For Potato salad, control surface moisture, portion size, and measured fat, checking a visible texture or temperature cue before each stage. Potato salad should retain its familiar American character, be safely cooked, and leave no watery or greasy residue.
What changes—and what stays
From with mayonnaise and sugar is often 420–550 kcal to 285 calories
Dress warm potatoes with vinegar and replace most mayonnaise with thick yogurt. Mustard, cider vinegar, dill, celery, scallion, pickle, and jammy egg provide deli character.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Dress warm potatoes with vinegar and replace most mayonnaise with thick yogurt | Mustard, cider vinegar, dill, celery, scallion, pickle, and jammy egg provide deli character. |
How the flavor stays
Mustard, cider vinegar, dill, celery, scallion, pickle, and jammy egg provide deli character.
A cost rule that survives inflation
Potatoes, eggs, and celery make ten picnic portions economically.
Ingredients for 10
Measure first; timing is part of how this recipe uses less fat.
- 2 kgsmall potatoes
- 8eggs
- 500 gcelery
- 350 gGreek yogurt 2%
- 300 gscallions
- 250 gdill pickles
- 100 mlcider vinegar
- 45 gmustard, dill, and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Simmer equal potatoes in their skins until a knife meets slight resistance; boil eggs.
Look for: Potatoes are intact and eggs have firm whites.
Step 2 · follow the visible cue
Build the flavor base
Cut potatoes warm and toss with vinegar and mustard, then cool in one layer.
Look for: Pieces absorb dressing without breaking.
Step 3 · follow the visible cue
Cook with precise heat
Drain pickles, dry celery and scallion, and whisk the yogurt dressing.
Look for: Add-ins are crisp and dressing thick.
Step 4 · follow the visible cue
Finish and verify texture
Fold gently with chopped egg and dill, then chill before serving.
Look for: Potato keeps shape and no watery dressing collects.
Calories at the same serving size
150 kcal · 34% lower estimated
The estimate uses the listed ingredients divided into 10 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 within two hours and refrigerate sealed for up to three days. Reheat only what you need.
Cool Potato salad within two hours and refrigerate sealed for up to three days. Reheat only what you need.
Frequently asked questions
Can Potato salad be prepared a day ahead?
Yes. Chill promptly and keep crisp, fresh, or delicate components separate until serving. Cool Potato salad within two hours and refrigerate sealed for up to three days. Reheat only what you need.
What does the calorie figure for Potato salad include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Dress warm potatoes with vinegar and replace most mayonnaise with thick yogurt.
- small potatoes2 kg
- eggs8
- celery500 g
- Greek yogurt 2%350 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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