This Healthy Potato Salad is easy to make and chock-full of healthy ingredients like potatoes, eggs and vegetables. It's made with light/low-fat mayonnaise to lower the calories, low-fat and Weight Watchers friendly!
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.