Lightened Up Creamy Red, White and Blue Potato Salad Recipe

5 from 2 votes

A lightened up creamy low fat potato salad using a combination of red skinned, Yukon and blue potatoes.

Prep Time15

Cook Time30

Total Time45

Course: Salad, Side Dish

Cuisine: American

Keyword: creamy picnic potato salad, healthy potato salad, potato salad made lighter

Servings:

In a large saucepan, place the potatoes and just enough water to cover them. Cover and bring to a boil, then reduce heat and simmer gently until tender when pierced with a small sharp knife, 20 to 30 minutes (depending on their size).
Drain and drizzle the hot potatoes with 1 tablespoon of the vinegar. Let stand until cool enough to handle and then cut them into bite-size cubes.
In a large bowl, mix together the mayonnaise, yogurt, remaining vinegar, mustard and salt and pepper until well blended.
Add the cubed potatoes, celery and onion and toss until everything is well coated. Stir in the chopped eggs.
Sprinkle with paprika, if desired.
Cover and refrigerate at least 4 hours to chill and allow the flavors to blend.

Serving size: 1/2 cup

WW Points: 1

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4 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

1 SmartPoints (Purple plan)

4 PointsPlus (Old plan)