10 Classic Potato Salad Recipes Under 250 Calories

Potato salad is a classic dish that often gets a bad rap when it comes to calories, but it doesn’t have to be heavy. Here’s a collection of 10 tasty potato salad recipes, each under 250 calories, perfect for those looking to enjoy a lighter version of this beloved side. From zesty to creamy, these ideas will keep your taste buds happy without the guilt!

Classic Potato Salad Charcuterie Board: Arrange Classic Potato Salad With Meats, Cheeses, And Crackers.

This classic potato salad charcuterie board is an excellent way to combine flavors and textures in one delightful spread. Featuring creamy potato salad, savory meats, and a variety of cheeses, this dish is not only delicious but also easy to prepare. The blend of ingredients makes it perfect for gatherings, picnics, or a casual dinner at home.

The creamy taste of the potato salad pairs perfectly with the saltiness of the meats and the richness of the cheeses. You can customize it to fit your taste preferences, whether you enjoy a traditional potato salad with eggs and mustard relish or prefer something a bit different. It’s all about enjoying the best flavors together!

Ingredients

• 2 pounds of potatoes
• 4 large eggs, boiled and chopped
• 1 cup mayo or Greek yogurt
• 2 tablespoons mustard relish
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped green onions
• 2 cups assorted deli meats (ham, turkey, salami)
• 1 cup assorted cheeses (cheddar, Swiss, gouda)
• Crackers for serving

Instructions

1. Cook the Potatoes: Peel and cube the potatoes. Place them in a pot of salted water and boil until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Salad: In a large bowl, combine the cooled potatoes, chopped eggs, mayo or Greek yogurt, mustard relish, salt, black pepper, and green onions. Mix gently until well combined.
3. Assemble the Board: On a large serving platter, arrange the potato salad in the center. Surround it with deli meats, assorted cheeses, and crackers. Garnish with fresh herbs if desired.
4. Serve: Enjoy the charcuterie board as is or let guests help themselves to create their own plates!

Classic Potato Salad Stuffed Peppers: Fill Bell Pepper Halves With Classic Potato Salad For A Fresh Twist.

Looking for a refreshing twist on traditional potato salad? Try stuffing sweet bell pepper halves with creamy potato salad! This dish combines the classic flavors of homestyle potato salad with the crunch and brightness of fresh peppers. It’s not only simple to make but also adds a vibrant touch to your meal.

The creamy texture of the potato salad pairs perfectly with the crisp bell peppers, making each bite satisfying and delightful. Whether you’re serving it as a light lunch or a side dish at your next gathering, this recipe is sure to be a hit!

Ingredients

• 2 large bell peppers (any color)
• 2 cups cooked potatoes, diced
• 1/2 cup mayonnaise
• 1 tablespoon mustard relish
• 1/4 cup diced pickles
• 1/4 cup chopped green onions
• 2 hard-boiled eggs, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice the bell peppers in half lengthwise and remove the seeds.
3. In a bowl, mix the diced potatoes, mayonnaise, mustard relish, pickles, green onions, and chopped eggs. Season with salt and pepper.
4. Fill each pepper half generously with the potato salad mixture.
5. Place the stuffed peppers in a baking dish and bake for about 15 minutes until the peppers are slightly tender.
6. Serve warm or chilled as a delightful twist on a classic dish!

Classic Potato Salad Deviled Eggs: Mix Egg Yolks With Classic Potato Salad For A Creamy Deviled Egg Filling.

This recipe combines the creamy goodness of classic potato salad with the delightful bite of deviled eggs. It’s a fun twist on traditional deviled eggs that packs a punch of flavor while keeping things light and healthy. With elements like mustard relish and diced pickles, these deviled eggs bring a new layer of taste, perfect for any gathering.

Not only is it simple to make, but it’s a great way to use up any leftover potato salad. Just blend your egg yolks with the potato salad, and you’ve got an irresistible filling. Serve them chilled for a refreshing appetizer that everyone will love!

Ingredients

• 6 large eggs
• 1 cup classic potato salad (homemade or store-bought)
• 1 tablespoon mustard relish
• 1 tablespoon diced pickles
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Hard boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 10-12 minutes. Remove from heat and let cool in an ice bath.
2. Prepare the eggs: Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mix the filling: Mash the yolks with potato salad, mustard relish, diced pickles, salt, and pepper until smooth.
4. Fill the eggs: Spoon or pipe the mixture back into the egg whites.
5. Garnish and serve: Sprinkle with chopped chives and chill until ready to serve.

Classic Potato Salad Mason Jar Meals: Layer Classic Potato Salad In Jars For Easy Grab-And-Go Lunches.

Classic potato salad is a staple that brings comfort and nostalgia to any meal. By layering it in mason jars, you create perfect grab-and-go lunches that are both tasty and visually appealing. This simple and delightful recipe combines the creamy texture of potatoes with the crunch of fresh veggies, making it a hit for picnics and quick meals at home.

Whether you prefer a mayo potato salad recipe or a potato salad without mayo, this version can be easily modified to suit your taste. The best potatoes for potato salad are typically waxy varieties like red or yellow potatoes, which hold their shape well during cooking. With just a few ingredients, you’ll have a satisfying meal that stays under 250 calories!

Ingredients

• 2 cups diced potatoes (preferably yellow or red)
• 1/2 cup diced pickles
• 1/4 cup diced onion
• 2 hard-boiled eggs, chopped
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a bowl, mix Greek yogurt and Dijon mustard. Add salt and pepper to taste.
3. Combine Ingredients: In a large bowl, combine cooled potatoes, pickles, onion, and chopped eggs. Pour the dressing over the mixture and gently stir until well combined.
4. Layer in Jars: Spoon the potato salad into mason jars, layering with green onions on top. Seal and refrigerate until ready to eat.
5. Serve: Enjoy cold for a refreshing meal anytime!

Classic Potato Salad Waffle Bites: Press Classic Potato Salad In A Waffle Iron For Crispy, Golden Bites.

These Classic Potato Salad Waffle Bites are a unique twist on a beloved favorite! Imagine the creamy, tangy taste of potato salad transformed into crispy, golden bites that are perfect for snacking or entertaining. They’re simple to make and packed with flavor, making them a fun addition to any meal.

With a lovely crispy exterior and a soft, flavorful inside, these bites provide the classic potato salad experience in a brand new way. This recipe is not only easy to prepare but also offers a delightful way to enjoy your favorite homestyle potato salad without the heaviness of traditional servings.

Ingredients

• 2 cups cooked and mashed yellow potatoes
• 1/2 cup diced pickles
• 2 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon mustard relish
• Salt and pepper to taste
• 1/4 cup chopped green onions
• Cooking spray for the waffle iron

Instructions

1. Preheat your waffle iron and spray with cooking spray to prevent sticking.
2. In a mixing bowl, combine the mashed potatoes, diced pickles, chopped eggs, mayonnaise, mustard relish, salt, pepper, and green onions. Mix until everything is well combined.
3. Once the waffle iron is hot, spoon portions of the potato mixture onto the iron, pressing it down gently to flatten.
4. Close the waffle iron and cook for about 5-7 minutes, or until the bites are golden brown and crispy.
5. Carefully remove the waffle bites and serve warm with dipping sauces of your choice.

Classic Potato Salad Bruschetta: Top Toasted Baguette Slices With Classic Potato Salad And Herbs.

This Classic Potato Salad Bruschetta is a fun twist on a beloved dish. Imagine crispy baguette slices topped with creamy, herb-infused potato salad. The crunch of the toast pairs perfectly with the soft, flavorful salad, making each bite a delightful contrast. It’s simple to whip up, making it great for gatherings or a quick snack.

You can easily customize this bruschetta to suit your taste. Whether you prefer a classic potato salad with pickles and eggs or a lighter version without mayo, this recipe is versatile. It’s a great way to enjoy the flavors of potato salad while keeping calorie counts in check!

Ingredients

• 4 medium potatoes, peeled and diced
• 1/4 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1/4 cup chopped pickles
• 2 hard-boiled eggs, chopped
• 1/4 cup chopped green onions
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 baguette, sliced and toasted

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a bowl, mix Greek yogurt, Dijon mustard, and season with salt and pepper.
3. Combine Ingredients: Once the potatoes are cooled, add them to the dressing along with pickles, eggs, green onions, and parsley. Stir gently to combine.
4. Assemble: Top each toasted baguette slice with a generous scoop of the potato salad mixture.
5. Serve: Enjoy immediately as a tasty appetizer or snack!

Classic Potato Salad Lettuce Cups: Spoon Classic Potato Salad Into Crisp Lettuce Leaves For A Light Option.

Looking for a light and refreshing twist on the traditional potato salad? Classic Potato Salad Lettuce Cups are the perfect choice! This recipe combines the comforting flavors of a homestyle potato salad with the crispness of fresh lettuce, making it a delightful and lower-calorie option. They’re not only simple to make but also add a vibrant touch to your table.

The potato salad is creamy yet light, with the crunch of lettuce adding a satisfying texture. You can make it in a flash, perfect for picnics or casual gatherings. Enjoy the classic taste of potatoes, mustard relish, and a hint of seasoning, all nestled in refreshing lettuce leaves!

Ingredients

• 2 cups boiled potatoes, diced
• 1/4 cup plain Greek yogurt
• 1 tablespoon mustard relish
• 1/4 cup diced bell peppers
• 1/4 cup chopped green onions
• Salt and pepper to taste
• 1 head of lettuce (such as butter or romaine)

Instructions

1. In a mixing bowl, combine the boiled potatoes, Greek yogurt, mustard relish, bell peppers, and green onions. Season with salt and pepper to taste.
2. Carefully separate the lettuce leaves and lay them flat on a serving platter.
3. Spoon the potato salad mixture into each lettuce leaf, filling generously.
4. Serve immediately as a light lunch or appetizer, and enjoy your refreshing Potato Salad Lettuce Cups!

Classic Potato Salad Breakfast Hash: Fry Classic Potato Salad With Eggs And Bacon For A Hearty Breakfast.

This Classic Potato Salad Breakfast Hash is a delightful twist on traditional potato salad. Combining crispy bacon, perfectly fried eggs, and savory potatoes, it’s a satisfying meal that’s simple to whip up. Each bite is packed with flavor, making it a fantastic way to start your day.

In just a few steps, you can turn leftover potato salad into a hearty breakfast. The crispy bacon enhances the dish with a smoky flavor, while the runny yolk adds richness. This hash is not only delicious but also under 250 calories per serving, making it a great option for a clean-eating breakfast!

Ingredients

• 2 cups classic potato salad (preferably potato salad without mayo)
• 4 slices of bacon
• 2 large eggs
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then crumble into pieces.
2. Add the Potato Salad: In the same skillet, add the potato salad and cook for about 5-7 minutes until it’s heated through and slightly crispy on the edges.
3. Fry the Eggs: In another pan, fry the eggs to your liking, seasoning with salt and pepper.
4. Assemble the Hash: On a plate, layer the potato salad hash, crumbled bacon, and top with the fried eggs. Add diced tomatoes and garnish with fresh herbs if desired.
5. Serve Immediately: Enjoy your hearty breakfast hash warm!

Classic Potato Salad Dip With Chips: Blend Classic Potato Salad Into A Creamy Dip For Chips Or Veggies.

This classic potato salad dip gives a fun twist to a beloved favorite! It combines the creamy goodness of traditional potato salad with a dippable texture, making it perfect for parties or casual snacks. The mix of buttery potatoes, zesty mustard relish, and a hint of seasoning creates a comforting flavor profile that everyone will love.

Simple to whip up, this dip is just as easy as your go-to potato salad recipe. Pair it with crunchy chips or fresh veggies for an enjoyable and guilt-free treat under 250 calories. It’s an ideal way to enjoy the classic potato salad without the heaviness!

Ingredients

• 2 cups cooked yellow potatoes, diced
• 1/2 cup Greek yogurt
• 1 tablespoon mustard relish
• 1/4 cup diced pickles
• 2 tablespoons chopped green onions
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chips or vegetable sticks for serving

Instructions

1. In a mixing bowl, combine the cooked yellow potatoes, Greek yogurt, and mustard relish.
2. Add in diced pickles, green onions, garlic powder, salt, and pepper. Stir until well blended.
3. Adjust seasoning to taste. If it’s too thick, add a little water or more yogurt to reach your desired consistency.
4. Serve the dip in a bowl surrounded by chips or veggie sticks, and enjoy!

Classic Potato Salad Sushi Rolls: Wrap Classic Potato Salad In Seaweed And Rice For A Fun Sushi Twist.

Classic Potato Salad Sushi Rolls are a playful twist on the beloved potato salad. By wrapping creamy, homemade potato salad with eggs and crunchy veggies in seaweed and sushi rice, you get a delightful fusion that’s both fun to eat and easy to make. This recipe is perfect for picnics or casual gatherings, where you want to impress guests with something unique yet familiar.

The taste is a fantastic balance of creamy and savory, with hints of mustard relish and the freshness of cucumbers. Plus, you can easily adjust the ingredients to fit your dietary needs, making it a versatile choice. Whether you’re a fan of Southern style potato salad or classic mayo potato salad, this sushi roll version is bound to be a hit!

Ingredients

• 2 cups cooked and cooled yellow potatoes, diced
• 2 large hard-boiled eggs, chopped
• 1/4 cup mayonnaise or Greek yogurt
• 1 tablespoon mustard relish
• 1/4 cup diced pickles
• 1/4 cup chopped green onions
• 4 sheets of nori (seaweed)
• 2 cups cooked sushi rice
• 1 tablespoon rice vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Potato Salad: In a bowl, combine the diced potatoes, hard-boiled eggs, mayonnaise or Greek yogurt, mustard relish, pickles, and green onions. Season with salt and pepper to taste. Mix well and set aside.
2. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, then stir in rice vinegar while it’s still warm. Allow it to cool slightly.
3. Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Spoon some potato salad filling along the bottom edge of the rice-covered nori.
4. Roll It Up: Start rolling the sushi mat away from you, pressing gently but firmly to create a tight roll. Roll until you reach the edge of the nori, then use a bit of water to seal the edge.
5. Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce or your favorite dipping sauce for an extra kick.