10 Deliciously Low-Cal White Potato Salad Recipes

Low-Cal White Potato Salad Recipes

White potato salad doesn’t have to be a calorie blow out! Check out these 10 tasty recipes that keep your cravings in check, all while being under 250 calories. Each one brings a unique twist to the classic dish, perfect for those looking to enjoy a lighter side without sacrificing flavor.

Classic White Potato Salad: Potatoes, Mayonnaise, Mustard.

A bowl of classic white potato salad with cubes of potatoes and creamy dressing garnished with parsley.

Classic white potato salad is a delicious side dish that brings a creamy texture and a tangy flavor to your table. It’s easy to whip up and perfect for picnics, barbecues, or just a casual meal at home. The combination of tender potatoes with a rich mayonnaise dressing, complemented by a hint of mustard, creates a taste that everyone loves.

This recipe combines simple ingredients you probably already have at home, making it a great choice for a quick and satisfying dish. Add in some chopped celery or onions for a little crunch, and you’ve got a classic that never goes out of style!

Ingredients

  • 2 pounds white potatoes, peeled and cubed
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Prepare the Dressing: In a bowl, mix together mayonnaise, mustard, apple cider vinegar, chopped celery, and green onions. Season with salt and pepper to taste.
  3. Combine: Once the potatoes have cooled, gently fold them into the dressing until well coated.
  4. Chill: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.
  5. Serve: Enjoy your classic white potato salad cold, garnished with extra green onions if desired!

Creamy Herb White Potato Salad: Potatoes, Greek Yogurt, Fresh Parsley.

Creamy herb white potato salad with Greek yogurt and fresh parsley

This creamy herb white potato salad is a perfect blend of flavors and textures. Using Greek yogurt instead of mayonnaise gives it a lighter, tangy twist while keeping the creaminess intact. Fresh parsley adds a burst of color and a hint of herbal freshness, making it a delightful side dish for any meal.

It’s simple to whip up, perfect for potlucks or weeknight dinners. You’ll love how quick it is to make and how deliciously satisfying it is, all while staying under 250 calories!

Ingredients

  • 2 cups baby potatoes, diced
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, mix together the Greek yogurt, lemon juice, garlic powder, salt, and pepper.
  3. Add the cooled potatoes and chopped parsley to the bowl and gently toss everything together until well coated.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Bacon-Free White Potato Salad: Potatoes, Light Mayo, Green Onions.

A bowl of white potato salad topped with green onions

This bacon-free white potato salad is a delicious, light alternative to traditional potato salads. It’s creamy thanks to light mayo and brightened up with fresh green onions. The flavor is simple yet satisfying, making it perfect for a side dish or a light lunch.

Making this salad is straightforward and quick. Just boil the potatoes, mix in the ingredients, and you’re ready to serve! It’s a dish that fits perfectly into any meal, combining the earthiness of potatoes with the fresh crunch of green onions.

Ingredients

  • 4 cups diced white potatoes
  • 1/2 cup light mayonnaise
  • 1/4 cup chopped green onions
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Ingredients: In a large bowl, combine cooled potatoes, light mayonnaise, chopped green onions, lemon juice, salt, and pepper.
  3. Toss Together: Gently toss until all ingredients are well combined. Adjust seasoning if necessary.
  4. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Mustard-Infused White Potato Salad: Potatoes, Dijon Mustard, Pickles.

A bowl of mustard-infused white potato salad with diced potatoes and pickles, garnished with parsley.

This mustard-infused white potato salad is a tangy twist on a classic side dish that is both light and satisfying. The combination of creamy potatoes with sharp Dijon mustard and crunchy pickles creates a delightful balance of flavors. It’s simple to whip up, making it a perfect addition to any meal or picnic.

Not only is this recipe under 250 calories per serving, but it also packs a punch with its bold taste. The mustard gives it a zesty kick, while the pickles add a refreshing crunch that keeps every bite interesting. Plus, it’s easy to prepare; you can have it ready in no time!

Ingredients

  • 4 medium white potatoes, peeled and diced
  • 1/4 cup Dijon mustard
  • 1/2 cup pickles, chopped
  • 1/4 cup Greek yogurt
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil the Potatoes: In a large pot, add diced potatoes and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a large bowl, combine Dijon mustard, Greek yogurt, apple cider vinegar, salt, and pepper. Mix well.
  3. Combine: Once the potatoes have cooled, gently fold them into the dressing along with the chopped pickles.
  4. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve: Garnish with fresh parsley before serving. Enjoy your refreshing mustard-infused potato salad!

Avocado White Potato Salad: Potatoes, Mashed Avocado, Lime Juice.

A bowl of Avocado White Potato Salad with lime and cilantro on wooden surface.

This Avocado White Potato Salad is a creamy, zesty delight that combines tender potatoes with smooth mashed avocado and a splash of lime juice. The result is a refreshing side dish that perfectly balances the earthiness of the potatoes with the bright, tangy flavor of lime. It’s super easy to whip up, making it a great option for weeknight dinners or summer picnics.

This simple recipe is not only delicious but also light, coming in under 250 calories per serving. Preparing it is a breeze, and it’s sure to impress your family and friends. Let’s get started on this tasty dish!

Ingredients

  • 2 medium white potatoes, peeled and diced
  • 1 ripe avocado
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a pot, cover the diced potatoes with water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and let cool.
  2. Mash the Avocado: In a bowl, mash the avocado until smooth. Stir in lime juice, cilantro, salt, and pepper.
  3. Combine: Once the potatoes are cool, fold them gently into the avocado mixture until well combined.
  4. Serve: Enjoy the salad chilled or at room temperature. It’s perfect alongside grilled meats or as a light lunch!

Spicy White Potato Salad: Potatoes, Sriracha, Greek Yogurt.

A bowl of spicy white potato salad topped with yogurt and Sriracha sauce, garnished with green onions.

This spicy white potato salad brings a zingy twist to a classic side dish. The combination of creamy Greek yogurt and fiery Sriracha creates a deliciously tangy dressing that perfectly complements tender potatoes. It’s simple to whip up and packed with flavor, making it a fun addition to any meal.

The heat from the Sriracha pairs wonderfully with the coolness of the yogurt, resulting in a bright and refreshing salad that’s far from ordinary. With just a few ingredients, you can have a satisfying dish that stays under 250 calories per serving, perfect for those who want a lighter option without sacrificing taste.

Ingredients

  • 2 cups cooked white potatoes, diced
  • 1/2 cup Greek yogurt
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 green onions, sliced

Instructions

  1. In a large bowl, combine the Greek yogurt, Sriracha, lime juice, garlic powder, and salt. Mix until smooth.
  2. Add the diced potatoes to the bowl and gently fold them into the dressing until well coated.
  3. Stir in the sliced green onions for added crunch and flavor.
  4. Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  5. Serve cold, garnished with extra green onions if desired.

Cucumber White Potato Salad: Potatoes, Sour Cream, Cucumber.

Fresh cucumber and potato salad with sour cream dressing in a bowl

This Cucumber White Potato Salad is a refreshing take on a classic dish. The combination of tender potatoes, crisp cucumbers, and creamy sour cream creates a delightful blend of textures and flavors. It’s light, satisfying, and perfect for summer picnics or barbecues.

Making this salad is straightforward, requiring just a few simple steps. In no time, you’ll have a vibrant dish that is sure to impress your family and friends.

Ingredients

  • 2 cups diced white potatoes
  • 1 cup chopped cucumber
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 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 cool.
  2. In a large bowl, combine the cooled potatoes and chopped cucumber.
  3. In a small bowl, mix the sour cream, lemon juice, salt, and pepper. Pour over the potato mixture and gently toss to coat.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  5. Garnish with fresh dill or parsley and serve cold.

Tangy Vinegar White Potato Salad: Potatoes, Apple Cider Vinegar, Mustard.

Bowl of tangy vinegar white potato salad with diced potatoes, herbs, and vibrant colors.

This Tangy Vinegar White Potato Salad brings a delightful twist to a classic dish. The combination of tender potatoes, sharp apple cider vinegar, and zesty mustard creates a refreshing flavor profile that’s perfect for picnics or barbecues.

Not only is this recipe light on calories, making it a great option for those watching their intake, but it’s also super easy to prepare. With just a few simple ingredients, you’ll have a tasty salad that everyone will love.

Ingredients

  • 2 pounds white potatoes, diced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • Salt and pepper to taste
  • Fresh herbs for garnish (like parsley or dill)

Instructions

  1. Boil the Potatoes: In a large pot, cover the diced potatoes with water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and let cool.
  2. Make the Dressing: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, salt, and pepper.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, chopped celery, and red onion. Pour the dressing over the salad and mix well.
  4. Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh herbs before serving.

Garlic And Chive White Potato Salad: Potatoes, Greek Yogurt, Garlic.

A bowl of garlic and chive white potato salad with creamy Greek yogurt on a wooden table.

This Garlic and Chive White Potato Salad is a tasty twist on the classic. With creamy Greek yogurt replacing mayo, it stays light and fresh while delivering a zesty kick from the garlic and a hint of herbiness from the chives. Perfect for summer barbecues or as a side dish for any meal, it’s simple to make and ready in no time!

The combination of tender potatoes, tangy yogurt, and aromatic garlic creates a delightful balance of flavors. Plus, it’s under 250 calories per serving, making it a guilt-free option that still feels satisfying. You’ll love how easy it is to whip up this delicious dish!

Ingredients

  • 2 pounds white potatoes, peeled and diced
  • 1 cup plain Greek yogurt
  • 3 cloves garlic, minced
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon lemon juice
  • 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 fork-tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a bowl, combine Greek yogurt, minced garlic, chopped chives, lemon juice, salt, and pepper. Mix well until smooth.
  3. Combine: Once the potatoes have cooled, gently fold them into the yogurt mixture until they are well coated.
  4. Chill: Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
  5. Serve: Enjoy this refreshing salad cold, garnished with extra chives if desired.

Dill-Infused White Potato Salad: Potatoes, Light Mayo, Fresh Dill.

A bowl of dill-infused white potato salad with fresh dill and cherry tomatoes.

Dill-infused white potato salad is a refreshing side dish that brings a burst of flavor to any meal. The creamy light mayo mixed with fresh dill creates a delightful taste that perfectly complements the tender potatoes. This recipe is not only simple to make but also a great way to enjoy a classic dish with a lighter twist.

The combination of ingredients offers a creamy texture without the heaviness, making it an excellent choice for warm weather gatherings or picnics. It’s a great dish for those looking to keep their meals under 250 calories while still enjoying something satisfying!

Ingredients

  • 4 medium white potatoes, diced
  • 1/2 cup light mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let them cool.
  2. Prepare the Dressing: In a large bowl, whisk together light mayonnaise, fresh dill, lemon juice, Dijon mustard, salt, and pepper.
  3. Combine: Once the potatoes are cool, gently fold them into the dressing until well coated.
  4. Chill: Refrigerate for at least 30 minutes to let the flavors meld together.
  5. Serve: Enjoy this delicious dill-infused potato salad chilled, garnished with additional dill if desired.
Low-Cal White Potato Salad Recipes
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