Potato Salad Recipe

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Potato Salad Recipe

Why not try out this healthier version of potato salad. Scared of carbohydrates? Seek a registered dietitians advice on recipes, healthier carbohydrate sources and portion size. Click here to find a dietitian in your area.

Potato salad
© Catherine Day


✔ boiled and cooled down potatoes
✔ 2-3 Tbsp lite mayonnaise
✔ 3/4 cup greek or plain yoghurt
✔ lemon juice
✔ wholegrain mustard
✔ salt and pepper, paprika, dried herbs and garlic to taste


  1. Boil potatoes with their skins intact
  2. Once boiled and soft, allow the potatoes to cool down
  3. Once cool, cut into smaller bite size portions (keep in a mixing bowl)
  4. Add 2-3 Tbsp of lite mayonnaise or if you use Trim/ Salad Cream, you may add a little more (3-6 Tbsp)
  5. Add 3/4 cup of greek or plain yoghurt
  6. Season with lemon juice, 1 Tbsp wholegrain mustard, 1 tsp paprika, 1 Tbsp dried herbs and garlic, salt and pepper to taste
  7. Mix well and refrigerate at least 2 hours before serving
  8.  Can decorate with a leaf of fresh basil if you like

For variation to this recipe – Add Basil Pesto Potato Salad (add 3 Tbsp basil pesto) or Sundried Tomato Paste Salad (add 3 Tbsp sundried tomato paste)

Enjoy with family and friends!


  • Cooled down potatoes have a lower GI
  • Trim mayonnaise or Salad cream has a lower fat content compared to lite mayonnaise (which is why you can use more, as seen above)
  • Plain yoghurt has a lower fat content compare to Greek yoghurt however the taste of the potato salad will be enhanced should you choose use Greek yoghurt
  • Using higher fat ingredients may affect your weight loss goals (depending on other choices)
  • Flavour your food – you will enjoy it more! Choose your flavours wisely.

Remember: Love food. Eat Smart. Love Life.