Devin Alexander’s Power Potato Salad

September 06, 2011

Delicious and low fat!

Devin’s tips: I always slightly mash some of the potatoes in my potato salads to give it a creamier texture, thus requiring less mayonnaise. Larger chunks of whole potatoes seem drier and require more added fat and calories to be added for a similar result.

You save: 282 calories, 30 g fat, 5g saturated fat compared to traditional potato salad.

This recipe makes 6 servings.

2 pounds red potatoes, cut into ¾-inch chunks
1 teaspoon + ¼ teaspoon salt, or more to taste, divided
3/4 cup fat free plain yogurt
2 teaspoons Dijon mustard (optional)
1 tablespoon + 1 teaspoon extra virgin olive oil
2/3 cup finely chopped whole green onions
3 tablespoons finely chopped flat leaf parsley
1/2 tablespoon finely chopped fresh tarragon
Pepper, to taste

Place the potatoes in a large pot. 
Add enough cold water to exceed the top of the potatoes by 2 inches. 
Place the pot over high heat and add one teaspoon of the salt. 
Bring the water to a boil and cook them uncovered until they are just tender through, approximately 20-25 minutes. Drain the potatoes in a colander and allow them to cool.
Meanwhile, in a small bowl whisk together the yogurt and mustard. 
Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining ¼ teaspoon salt and stir them until combined. 
Transfer the potatoes to a large bowl and pour the dressing over them. 
Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. 
Season to taste with additional salt and pepper. 
Refrigerate for at least one hour or up to 1 day.

Nutritional info: each serving (about 1 scant cup) has: 157 calories, 4 g protein, 28 g carbohydrates, 3 g fat, trace saturated fat, <1 mg cholesterol, 3 g fiber, 267 mg sodium

Traditional Potato Salad has: 439 calories, 9 g protein, 27 g carbohydrates, 33 g fat, 6 g saturated fat, 287 mg cholesterol, 4 g fiber, 833 mg sodium

Devin travels the country lecturing and consulting for major U.S. food and cookware companies. She’s on the Advisory Board of the American Culinary Federation’s Chef Child Foundation, Larry King Foundation’s Go-To-Chef to speak on “Obesity in America”, she recently returned from the White House as part of Michelle Obama’s, Chefs Move To Schools Program; and we are proud to have her as a contributor to - you can visit her at

Recipe courtesy of “Healthy Decadence with Devin Alexander” on Fit TV.

Image may vary from recipe.