Potato Salad is the ultimate summer salad! And I don't know about you, but as soon as summer hits, I find myself craving it. Is it even really summer until the potato salad comes out?
Potato Salad really isn't that bad when you're following the Weight Watchers program, as long as you stick to ones that aren't loaded with cheese and fattening things. The best part is that you'd never know this Healthy Potato Salad is WW friendly!
I'm pretty fussy about potato salad and this one is amazing! I've been making this traditional potato salad my entire life and this is the same potato salad recipe my Mom and my Grandma made. I thought it was time to share it with the rest of the world. Although it's been changed a little over the years by both my Mom and I, the basic, classic potato salad recipe remains. My Mom always used low fat mayonnaise (Hellman's to be precise, because it tastes the best) and I do the same.
This easy potato salad is healthy because it's basically made with a few wholesome and simple ingredients like potatoes, eggs and vegetables. And using lighter mayonnaise cuts the mayonnaise fat and calories in potato salad by HALF! This is a pretty big deal. And I personally prefer the taste of low-fat mayonnaise to regular mayonnaise. And as far as I'm concerned, potato salad just isn't potato salad unless it has mayonnaise, not Greek yogurt or sour cream, as some recipes call for! Eggs are another part of potato salad that are completely non-negotiable. I use a lot of eggs in my salad and it makes it taste great.
For this low fat potato salad, you'll need:
- potatoes *I recommend red potatoes, but see variations and substitutions
- green onions
- pickle juice *from jar of dill pickles
- mayonnaise *I use Hellman's low-fat
📖Variations & Substitutions
- Onions- you can use red onion instead of green, if you prefer
- Potatoes - you can use any kind of potatoes, but the best potatoes are waxy potatoes (new potatoes, fingerling potatoes or red potatoes) as they hold their shape even after they're cooked. still make for a creamy potato salad and are less grainy than starchy potatoes. Yukon gold are a good all-purpose potato and will work well in this salad. I do not recommend using a starchy potato (like Russet potatoes or Idaho) as they tend to get mushier.
- Mayonnaise - use any brand you prefer and regular or low-fat
- Pickle juice - you can substitute red wine vinegar or white wine vinegar (be sure to add the dill in this case)
- Fresh herbs - you could garnish with a little fresh dill, if you wish
💭 Top tip
But if you want your homemade potato salad to look pretty, you need to make sure you don't overcook the eggs so you don't get that unattractive dark ring around the yolk. This can also be avoided by running cold water over the just-cooked eggs until they are completely cooled (see video below). Then refrigerate the eggs in their shells until you're ready to use them. Hard-cooked eggs in the shell can be refrigerated up to one week.
You will need a large pot for potatoes, a large saucepan for eggs, a mixing bowl and a serving bowl for this healthy red potato salad. An egg slicer (affiliate link) comes in handy too, especially if you want your eggs to look nice and uniform (and you're slicing a lot of eggs)
Store this classic potato salad for up to 2 days in an airtight container in the fridge. These ingredients do not stand up to freezing.
👪 Serving Size
This potato salad recipe makes 8 servings. Each serving is approximately ¾ cup. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This healthy potato salad recipe is also a Weight Watchers potato salad recipe! And if you have potatoes and eggs as your 0 (zero) point foods, as well as veggies, as I do, it's your lucky day! This potato salad recipe is only 3 WW points! So, if you're looking for lighter sides, this easy recipe is ideal!
This red potato salad is easy to make and goes great with just about any meal, so it's the perfect side dish! And you can easily pack it along for a picnic or bring it along to a potluck, family gathering or backyard BBQ. It's also ideal for making ahead, which is what I usually do.
If you're looking for a great summer grilled main dish to go with your potato salad, try my Marinated Grilled Maple Lemon Pork!
So boil up some potatoes and eggs and make this Healthy Potato Salad for your next bbq or summer meal!
Did you make love this classic healthy potato salad recipe? If so, please leave a 5 star rating and comment below!
📋 Healthy Potato Salad Recipe
- 8 large red potatoes peeled and diced into approx 1 inch cubes
- 6 large eggs, hard-boiled
- 4 whole green onions, chopped
- 6 whole radishes, chopped
- 3 tablespoon pickle juice *from jar of pickles
- 1 cup mayonnaise * I use Hellman's light
- ½ teaspoon salt
- 2 radishes
- 2 eggs
- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by at least 2 inches. Cook over medium-high heat until the water reaches a boil.
- Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain through a colander and cool. I chill them in the refrigerator for about 20- 30 minutes.
- Meanwhile, hard-boil eggs (see video in post on hard-boiling eggs) and chill in refrigerator with potatoes.
- When potatoes and eggs are cooled enough to handle, peel and slice eggs (as shown in the photo) *Note: an egg slicer helps to evenly slice the pieces
- In a large bowl, gently mix eggs, potatoes, mayonnaise, radishes, green onion, pickle juice and salt together.
- Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 1 hour to fully chill. Serve chilled, or refrigerate in a sealed container for up to 2 days.
- Before serving, garnish with paprika by sprinkling and additional eggs and radishes, if desired.