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If you love classic potato salad but not the heavy calories and Points that usually come with it, this lightened-up version is a game changer.
It has everything you want—tender potatoes, a creamy tangy dressing, and plenty of crunch and fresh flavor—but made healthier with a simple swap: part mayo, part Greek yogurt.
The result is a satisfying, old-fashioned style potato salad that tastes indulgent, but fits easily into your WW plan.
Why You’ll Love this Lightened Up Potato Salad
- Creamy and flavorful with fewer calories and Points
- Classic taste with a lighter twist
- Easy to make ahead
- Perfect for picnics, BBQs, and meal prep
Ingredients & Substitutions
- Small red potatoes, scrubbed – Naturally creamy and hold their shape well after cooking. You can substitute Yukon Golds or baby potatoes if that’s what you have on hand.
- Cider vinegar (divided) – Adds brightness and a subtle tang. You can swap with white wine vinegar or even lemon juice for a slightly different flavor.
- Light mayonnaise – Provides classic richness with fewer calories. You can use full-fat mayo for a richer taste or all yogurt for an even lighter option.
- Plain nonfat Greek yogurt – Adds creaminess and a protein boost while keeping things light. Regular plain yogurt works too, though it will be slightly less thick.
- Scallions, chopped – Bring mild onion flavor. You can substitute finely chopped red onion or chives.
- Celery, chopped – Adds crunch and freshness. Optional, but highly recommended.
- Fresh flat-leaf parsley, chopped – Adds color and a fresh herbal note. Dill, basil, or chives also work well.
- Dijon mustard – Gives the dressing a subtle tang and depth. Yellow mustard can be used for a more traditional flavor.
- Salt and pepper – To taste.
Calories and WW Points
According to my calculations, each serving has just 105 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Lightened Up Potato Salad
Step 1: Place potatoes in a large saucepan and cover with water by about 1 inch. Bring to a boil, then reduce heat and simmer (partially covered) until fork-tender, about 10–15 minutes.
Step 2: Drain the potatoes and immediately sprinkle with 2 tablespoons of the cider vinegar.
Step 3: When cool enough to handle, cut into bite-size pieces.
Step 4: In a large bowl, stir together the remaining vinegar, mayonnaise, yogurt, scallions, celery, parsley, and mustard until smooth.
Step 5: Add the potatoes and gently toss to coat. Season with salt and pepper to taste.
Step 6: Serve at room temperature or chill until ready to serve.
Variations & Add-Ins
This recipe is super flexible. Try mixing in:
- Chopped hard-boiled eggs
- Crumbled cooked bacon
- Sweet pickle relish
- Sliced black olives
- Chopped red bell pepper
- Fresh herbs like dill, mint, or basil
(Adjust WW Points as needed.)
Recipe Notes
- Tossing warm potatoes with vinegar boosts flavor from the inside out.
- This salad tastes even better after chilling for a few hours.
- A great make-ahead option for gatherings and meal prep.
If you’ve made this low calorie Creamy Red Potato Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Lightened Up Red Potato Salad Recipe
Ingredients
- 2 pounds small red potatoes, scrubbed
- 4 tablespoons cider vinegar, divided
- 1/2 cup light-mayonnaise
- 1/2 cup plain nonfat Greek yogurt
- 4 scallions, chopped
- 2 celery stalks, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.
- When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.
- While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions, celery, parsley, and mustard until well blended.
- Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
- Let cool to room temperature or cover and refrigerate for up to two days.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Recipe variations:
This potato salad recipe is very versatile. You can customize it by adding any of the following (Just adjust your Points accordingly):
- 2 to 3 chopped hard boiled eggs
- 1 to 2 slices crumbled cooked bacon
- 2 to 3 tablespoons sweet pickle relish
- 2 to 3 tablespoons chopped, or sliced, black olives
- 2 to 3 tablespoons chopped red bell pepper
- 1 to 2 tablespoons chopped fresh mint, basil, or dill
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers New Complete Cookbook (affiliate link)
More WW-Friendly Salad Recipes
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It annoys me when I see a good recipe and I have the cookbook, it comes from and I missed it. I like a lightened up (anything) salad. It not only makes a difference in calories; it makes a difference in the flavor.