10 Delicious Cold Potato Salad Recipes Under 250 Calories

Cold Potato Salad Recipes

Cold potato salad is a summertime classic that packs a punch without packing on the calories. Here are 10 tasty recipes for potato salads that keep everything delicious and under 250 calories per serving. Whether you’re in the mood for tangy, herby, or spicy flavors, these salads will refresh your plate and satisfy your cravings. Let’s get mixing!

Classic Cold Potato Salad: Potatoes, Mayonnaise, Mustard.

A bowl of classic cold potato salad with diced potatoes, mayonnaise, mustard, and herbs.

This classic cold potato salad is a creamy delight, perfect for summer picnics or as a side dish at any gathering. The combination of tender potatoes, tangy mayonnaise, and a hint of mustard creates a flavor that’s both comforting and refreshing. It’s an easy recipe to whip up, making it a go-to for busy cooks.

The texture is creamy with a slight crunch from any added vegetables, and the taste is a blend of rich and zesty, making it a crowd-pleaser. Plus, you can customize it by adding your favorite ingredients like celery or hard-boiled eggs for extra flavor and texture. Here’s how to make it:

Ingredients

  • 2 pounds small potatoes, diced
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 2 hard-boiled eggs, chopped (optional)
  • Fresh parsley for garnish

Instructions

  1. Cook the Potatoes: Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
  2. Make the Dressing: In a bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until smooth.
  3. Combine: In a large bowl, toss the cooled potatoes with the dressing, celery, red onion, and hard-boiled eggs if using. Stir gently to combine.
  4. Chill: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
  5. Serve: Garnish with fresh parsley before serving and enjoy your homemade potato salad!

Herb-Infused Cold Potato Salad: Potatoes, Parsley, Chives.

A bowl of herb-infused cold potato salad with cubes of potatoes, parsley, and chives.

This herb-infused cold potato salad is a refreshing and light option perfect for warm days. The combination of tender potatoes, bright parsley, and mild chives creates a tasty dish that’s easy to prepare. Ideal for potlucks or as a side for grilled meats, it offers a burst of flavor without overwhelming calories.

With simple ingredients and a quick preparation time, this salad is great for anyone looking to enjoy a satisfying and healthy dish. The herbs add depth, making it a delightful addition to any meal.

Ingredients

  • 2 pounds baby potatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, add the halved baby potatoes and cover with water. Bring to a boil, then reduce heat and simmer for about 10-12 minutes, or until the potatoes are tender. Drain and let cool.
  2. Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  3. Combine Ingredients: In a large bowl, add the cooled potatoes, chopped parsley, and chives. Drizzle with the dressing and toss gently to combine.
  4. Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Spicy Cold Potato Salad: Potatoes, Hot Sauce, Green Onions.

A bowl of spicy cold potato salad topped with hot sauce and green onions.

This Spicy Cold Potato Salad is a delightful twist on the classic dish. With tender potatoes tossed in a zesty hot sauce and topped with fresh green onions, it packs a flavorful punch that’s both satisfying and refreshing. Perfect for picnics or barbecues, this salad is simple to whip up and offers a great way to enjoy potatoes in a new way.

The combination of the creamy potatoes with the spicy kick from the hot sauce creates a fun, tangy flavor that’s sure to impress. It’s a low-calorie option that doesn’t skimp on taste, making it an ideal side for any meal. Plus, it’s easy to prepare, so you can spend less time cooking and more time enjoying your time with friends and family.

Ingredients

  • 4 medium-sized potatoes, peeled and cubed
  • 2 tablespoons hot sauce (adjust to taste)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup green onions, chopped
  • 1 tablespoon vinegar (white or apple cider)
  • 1 teaspoon garlic powder

Instructions

  1. Boil the Potatoes: In a pot of salted water, boil the cubed potatoes until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a large bowl, whisk together hot sauce, olive oil, vinegar, garlic powder, salt, and pepper.
  3. Toss the Salad: Once the potatoes are cool, add them to the bowl with the dressing. Gently toss to coat the potatoes evenly.
  4. Add Green Onions: Fold in the chopped green onions for added flavor and crunch.
  5. Chill and Serve: Refrigerate for at least 30 minutes before serving so the flavors can meld. Enjoy cold!

Bacon-Less Cold Potato Salad: Potatoes, Greek Yogurt, Celery.

A bowl of cold potato salad made with Greek yogurt and celery.

This Bacon-Less Cold Potato Salad is a light and refreshing twist on a classic favorite. With creamy Greek yogurt as the base, it offers a tangy flavor while keeping things healthy and satisfying. The crispness of celery adds a nice crunch, making each bite delightful.

Perfect for summer picnics or as a side dish for any meal, this potato salad is not only easy to make but also packs a punch of flavor without the extra calories. Enjoy the combination of tender potatoes with fresh vegetables, all tied together with a creamy dressing!

Ingredients

  • 4 medium potatoes, diced
  • 1 cup Greek yogurt
  • 1 cup celery, chopped
  • 1/2 cup red onion, diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, mix the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper.
  3. Add the cooled potatoes, chopped celery, and red onion to the bowl. Gently toss until everything is well-covered with the dressing.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  5. Garnish with fresh parsley before serving. Enjoy!

Avocado Cold Potato Salad: Potatoes, Avocado, Lime Juice.

A bowl of avocado cold potato salad with lime and cilantro on a wooden table.

This Avocado Cold Potato Salad is a refreshing twist on the classic dish. The creamy avocado pairs perfectly with tender potatoes, creating a dish that’s not only flavorful but also light and satisfying. With a zesty lime dressing, each bite is a burst of freshness that makes it ideal for warm days or potlucks.

Easy to prepare, this salad uses minimal ingredients and comes together in no time. It’s a great way to enjoy seasonal produce while keeping the calorie count low, making it perfect for anyone looking to eat lighter without sacrificing taste.

Ingredients

  • 2 cups baby potatoes, halved
  • 1 ripe avocado, diced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a pot of salted water, bring potatoes to a boil. Cook for 10-15 minutes until fork-tender. Drain and let cool.
  2. Prepare Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  3. Combine Ingredients: In a large bowl, gently mix cooled potatoes, diced avocado, red onion, and cilantro.
  4. Add Dressing: Pour the lime dressing over the salad and toss gently to combine.
  5. Serve: Enjoy immediately or chill for 30 minutes to let the flavors meld before serving.

Mediterranean Cold Potato Salad: Potatoes, Olives, Feta Cheese.

Mediterranean cold potato salad with olives, feta cheese, and cherry tomatoes

This Mediterranean Cold Potato Salad is a delightful blend of flavors that brings a taste of the sun-soaked Mediterranean to your table. The combination of tender potatoes, briny olives, and creamy feta cheese creates a refreshing dish perfect for warm weather gatherings or a simple lunch. Plus, it’s easy to prepare, making it a great option for both seasoned cooks and kitchen novices.

Ingredients

  • 4 medium-sized potatoes, peeled and diced
  • 1 cup black olives, pitted and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
  2. Mix the Salad: In a large bowl, combine the cooled potatoes, black olives, cherry tomatoes, and feta cheese.
  3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
  4. Combine: Pour the dressing over the potato mixture and gently toss until everything is well coated.
  5. Serve: Garnish with fresh parsley and serve chilled or at room temperature.

Dijon Mustard Cold Potato Salad: Potatoes, Dijon Mustard, Dill.

Dijon mustard cold potato salad with dill and diced potatoes in a bowl

This Dijon Mustard Cold Potato Salad is a delightful twist on a classic dish. The tangy mustard pairs perfectly with tender potatoes, creating a refreshing side that’s light yet satisfying. With a hint of dill, every bite bursts with flavor, making it a perfect addition to any meal or picnic.

Not only is this salad bursting with taste, but it’s also incredibly easy to whip up. With just a few simple ingredients, you can have a delicious and nutritious dish ready in no time.

Ingredients

  • 2 pounds small potatoes, diced
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let them cool.
  2. Make the Dressing: In a bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, salt, and pepper.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes with the dressing. Add the fresh dill and mix gently until everything is coated.
  4. Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.

Sweet Potato Cold Salad: Sweet Potatoes, Red Onion, Olive Oil.

A colorful bowl of sweet potato salad featuring diced sweet potatoes, sliced red onions, and fresh parsley.

This sweet potato cold salad is a delightful mix of flavors that pairs perfectly with any meal. The sweetness of the roasted sweet potatoes complements the sharpness of red onions, while a drizzle of olive oil brings everything together. It’s simple to whip up, making it an ideal side dish for gatherings or a refreshing lunch option.

Not only is this salad tasty, but it’s also light and nutritious, with each serving clocking in under 250 calories. Whether enjoyed on its own or alongside grilled chicken, this salad is sure to impress.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer.
  3. Roast for 25-30 minutes or until tender and lightly browned, stirring halfway through.
  4. Once the sweet potatoes are cool, combine them in a bowl with red onion, remaining olive oil, vinegar, and parsley.
  5. Toss gently and serve chilled or at room temperature.

Roasted Red Pepper Cold Potato Salad: Potatoes, Roasted Red Peppers, Basil.

A bowl of roasted red pepper cold potato salad with fresh basil.

This Roasted Red Pepper Cold Potato Salad is a refreshing dish that combines tender potatoes with the sweetness of roasted red peppers and the aromatic notes of fresh basil. It’s perfect for picnics or light lunches, and the vibrant colors make it visually appealing. Simple to prepare, this salad can be a delightful side or even a light main course.

The creamy texture of the potatoes pairs wonderfully with the smoky taste of the red peppers, while the basil adds a fresh herbal kick. Light and satisfying, this salad keeps under 250 calories, making it a guilt-free treat!

Ingredients

  • 2 cups diced potatoes
  • 1 cup roasted red peppers, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the potatoes in boiling water until fork-tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, roasted red peppers, and fresh basil.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  4. Pour the dressing over the potato mixture and toss gently until everything is well coated.
  5. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your flavorful and healthy salad!

Cucumber Cold Potato Salad: Potatoes, Cucumber, Vinegar.

A colorful cucumber cold potato salad with diced potatoes, cucumber, and herbs in an orange bowl.

This Cucumber Cold Potato Salad is a refreshing dish that perfectly balances the creaminess of potatoes with the crispness of cucumbers. The tangy flavor from the vinegar brightens the salad, making it a delightful side for any meal. Plus, it’s super easy to whip up, which makes it great for quick lunches or gatherings.

Light and satisfying, this salad is ideal for warm days or picnic outings. The combination of ingredients is not only tasty but also keeps the calorie count under control—making it a smart choice for those watching their intake. Enjoy it on its own or pair with grilled meats for a complete meal!

Ingredients

  • 2 cups baby potatoes, diced
  • 1 cucumber, peeled and chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Instructions

  1. Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool.
  2. In a large bowl, combine the cooled potatoes, chopped cucumber, and red onion.
  3. In a smaller bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
  4. Pour the dressing over the potato mixture and toss gently to combine.
  5. Garnish with fresh dill or parsley and let it chill in the refrigerator for about 30 minutes before serving.
Cold Potato Salad Recipes
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