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Lightened Up Creamy Red White and Blue Potato Salad Perfect for July 4th

Posted Jun 28 2013 6:54am

Here’s a lightened up creamy red, white, and blue potato salad perfect for your Fourth of July celebration or any summer gathering. Using a combination of small red skinned, Yukon and purple (Peruvian) potatoes make it attractive and festive. (Look for bags with a combination of colors at the grocery store. I scored the one I used here at the 99-Cent store.)

Creamy Red, White and Blue Potato Salad

Creamy Red, White and Blue Potato Salad

It’s hard to go wrong with potato salad. As Laurie Colwin says in her wonderful book, Home Cooking: A Writer in the Kitchen , “There’s no such thing as really bad potato salad. So long as the potatoes are not undercooked, it all tastes pretty good to me. Some potato salads are sublime, some are miraculous and some are merely ordinary, but I have yet to taste any that was awful.

Like Laurie, I love potato salad and rarely make it the same way twice. I’ve made it Greek style with herbs, olives and feta cheese ,   Southwestern-style with sweet potatoes , as well the  traditional old-fashioned  kind with mayonnaise and lemon juice.

This one is just a slight variation of my favorite variation of the moment, and a creamy  lightened-up potato salad  that uses nonfat Greek yogurt for part of the mayonnaise. I changed it up slightly by using the three different color potatoes and adding some chopped hard-boiled egg and a dollop of Dijon mustard.


Red, White and Blue Potatoes

Red, White and Blue Potatoes

Lightened Up Creamy Red White and Blue Potato Salad Perfect for July 4th
Prep time

Cook time

Total time


A lightened up creamy potato salad using a combination of red skinned, Yukon and blue potatoes
Recipe type: Salad
Serves: 10

  • 2 pounds small potatoes (combination of red skinned, Yukon and blue/purple)
  • 2 tablespoons white wine vinegar, divided
  • ½ cup mayonnaise
  • ½ cup nonfat plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 stalks celery, chopped (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 hardboiled eggs, chopped
  • Paprika, if desired

  1. 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).
  2. 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.
  3. In a large bowl, mix together the mayonnaise, yogurt, remaining vinegar, mustard and salt and pepper until well blended.
  4. Add the cubed potatoes, celery and onion and toss until everything is well coated. Stir in the chopped eggs.
  5. Sprinkle with Paprika.
  6. Cover and refrigerate at least 4 hours to chill and allow the flavors to blend.

Nutritional Estimates Per Serving (generous ½ cup): 141 calories, 5.0 g fat, 20.3 g carbs, 2.7 g fiber, 4.3 g protein and 4 Weight Watchers PointsPlus




Lightened Up Red Potato Salad
Red, White and Blue Potato Salad from Cooking Light
Baby Red Skinned Potato Salad from SkinnyTaste

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