This lighter potato salad is fresh, creamy and full of flavour, made with yoghurt instead of a heavy mayonnaise-based dressing. Mustard, maple syrup, dill and a few simple seasonings give it the perfect balance of tangy, savoury and slightly sweet flavours.
Chopped boiled egg and onion add extra texture, while spring onions or chives finish it off with a fresh bite. It is a great side dish for barbecues, picnics or easy summer meals.
More Salad Recipes
Looking for some other salads like this for the summer, picnics or barbecues? Check out these:
- Chicken, Feta and Strawberry Salad
- Mexican Chopped Salad
- Lighter Crab Stick Salad
- Hawaiian Pasta Salad
- Tuna Pasta Salad
- Chicken Caesar Salad
- Brussels Sprouts Salad with Almonds, Apple and Cranberries
- Roasted Butternut Squash Chicken Quinoa Salad
- Watermelon and Feta Salad
- Greek Pasta Salad
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Lighter Creamy Potato Salad
This lighter potato salad combines tender potatoes, boiled egg and onion with a tangy yoghurt, mustard and dill dressing.
Ingredients
- 680g (23.9oz) of baby potatoes, halved (I used yellow fleshed), halved
- 3 hard boiled eggs, peeled and quartered
- 120g (½ cup) of fat free greek yoghurt
- 120g (½ cup) of reduced fat mayo
- ½ small red onion, halved and sliced thinly
- 2 teaspoons of maple syrup
- 1 teaspoon of wholegrain mustard
- ¾ teaspoon of dried dill
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- salt and black pepper to season
- 2 spring onions, chopped (or small bunch chives chopped)
Instructions
- Place the potatoes in a saucepan of salted water. Bring to the boil, then reduce the heat and simmer for approx 6-8 mins until just tender,
- Drain well and set aside to cool.
- In a large bowl, combine the yoghurt, mustard, maple syrup, garlic powder, onion powder and dried dill.
- Add the cooled potatoes, chopped boiled egg and red onion, then gently toss until everything is evenly coated. Season to taste with salt and black pepper.
- Sprinkle with chopped spring onions or chives before serving.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 165Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 142mgSodium 485mgCarbohydrates 15gFiber 1gSugar 9gProtein 9g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Tracy says
Made this yesterday - totally delicious! Left out the dill and garlic as not my preference
Jeanna says
I'll be trying this for the coming weekend, Memorial Day here in the US. I'll have to add some finely chopped celery- it's what we're all used to. It looks delicious. I love all of your recipes!
Louise says
Delicious, left out dill and garlic as not a fan - yummy
Christie says
Can you substitute the cottage cheese for anything? I can't stand cottage cheese
Siobhan (Slimming Eats) says
As the cottage cheese is blended you won’t even notice it in the recipe.
Kirstie says
Amazing recipe added some picked onion juice instead of lemon just to give it a kick!
Lesley says
I'm lactose free so wondering if a lactose free yoghurt could be used instead?
Siobhan (Slimming Eats) says
Hi Lesley - yes that will be fine. Enjoy!!