5 Healthy Potato Salad Recipes

June 21, 2016

Potato salad is often a favorite side dish for summer BBQs. Yet, most potato salad recipes involve a significant amount of mayonnaise—racking up the calories and fat. To still enjoy this BBQ staple, learn how to lighten the load.


1. Sour Cream-Dill Potato Salad



  • 3/4 pound fingerling potatoes

  • 1/2 cup diced English cucumber

  • 2 tbsp reduced-fat sour cream

  • 1 1/2 tbsp plain fat-free Greek yogurt

  • 1 1/2 tsp chopped fresh dill

  • 1/4 tsp kosher salt

  • 1/4 tsp freshly ground black pepper




  1. Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain. 

  2. Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.

2. Smoked Potato Salad



  • 2 cups mesquite wood chips

  • 1/4 cup olive oil, divided

  • 1/2 tsp black pepper

  • 1/4 tsp kosher salt

  • 1 1/2 pounds small potatoes

  • 1/3 cup sliced pitted kalamata olives

  • 2 thinly sliced green onions

  • 2 tbsp chopped fresh flat-leaf parsley

  • 1 tbsp red wine vinegar

  • 2 tsp celery seed

  • 1 tsp Dijon mustard




  1. Soak wood chips in water 1 hour; drain. 

  2. Remove the grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place grill rack on grill. Combine 1 tablespoon oil, pepper, salt, and potatoes in a medium bowl; toss to coat. Arrange potatoes in a single layer in a disposable foil pan. Place pan over unheated side; close lid.

  3. Cook 30 minutes at 400° or until tender, and add remaining 1 cup wood chips after 15 minutes. Remove potatoes from grill. Combine potatoes, olives, and onions in a medium bowl. 3. Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.

3. Roasted Potato Salad with Mustard Dressing



  • 3 pounds small red potatoes, cut into 1-inch pieces

  • 1 tbsp olive oil

  • 2 tsp freshly ground black pepper

  • 1/2 tsp kosher salt

  • 2 bacon slices (uncooked), chopped

  • 2 cups diced Vidalia or other sweet onion (about 2 medium)

  • 2 garlic cloves, minced

  • 3 tbsp Dijon mustard

  • 2 tbsp reduced-fat mayonnaise

  • 1 1/2 tbsp honey

  • 1 1/2 tbsp sherry vinegar

  • 1/4 cup chopped fresh parsley




  1. Preheat oven to 400°.

  2. Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.

  4. Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

4. Warm Potato and Goat Cheese Salad



  • 2 1/2 pounds cubed peeled Yukon gold potatoes

  • 1/4 cup dry white wine

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/3 cup finely chopped onion

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1 (3-ounce) package goat cheese

  • 1/2 cup goat's milk fromage blanc

  • 1/4 cup light sour cream

  • 1/4 cup red wine vinegar

  • 2 tbsp chopped fresh tarragon

  • 2 tbsp extra-virgin olive oil

  • 1 tsp Dijon mustard

  • 1 garlic clove, minced




  1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently. Add onion, parsley, and goat cheese. Combine fromage blanc and remaining ingredients, stirring with a whisk until smooth. Add fromage blanc mixture to potato mixture; toss gently to coat.

5. Potato Salad with Herbs and Grilled Summer Squash





  • 2 pounds small red potatoes

  • 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices

  • Cooking spray

  • 1/4 tsp kosher salt

  • 1/8 tsp freshly ground black pepper




  • 1/3 cup chopped fresh chives

  • 3 tbsp chopped fresh parsley

  • 2 tbsp chopped fresh basil

  • 1 tbsp chopped fresh tarragon

  • 1/4 tsp grated lemon rind

  • 3 tbsp fresh lemon juice

  • 2 tbsp water

  • 2 tbsp extra-virgin olive oil

  • 2 tbsp finely chopped cornichons

  • 1/4 tsp kosher salt

  • 1/8 tsp freshly ground black pepper




  1. Preheat grill to medium-high heat. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl.

  2. Set aside. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender.

  3. Remove squash from heat, and add to potatoes. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

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