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 points. It's 5 WW points on the blue plan per serving!
Course Salad, Side Dish
Cuisine American, Canadian, North American
Keyword classic, healthy, potato salad
Prep Time 15minutes
Cook Time 15minutes
Total Time 2hours
Author Terri Gilson
8largepotatoespeeled and diced into approx 1 inch cubes
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 NOTES 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
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 3 days.
Before serving, garnish with paprika by sprinkling and additional eggs and radishes, if desired.