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Creamy Potato Salad - Clean&Delicious®
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5 from 11 votes

Creamy Potato Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, vegetarian
Calories: 606kcal
Author: Dani Spies


  • 1 lb. baby potatoes red or gold work
  • 1/3 cup diced red onion
  • 1/3 cup diced celery
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp. mayonnaise
  • 1 tsp. red wine vinegar
  • 2 hard boiled eggs chopped
  • Handful fresh chopped parsley
  • Salt and pepper to taste


  • Cut potatoes into quarters and put into a medium pot. Add enough cold water to the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).
  • Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.
  • Gently mix in hardboiled eggs and parsley. Adjust seasonings and enjoy!
  • Makes 6 servings (about cup each).



Calories: 606kcal | Carbohydrates: 80g | Protein: 22g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 379mg | Sodium: 245mg | Potassium: 2036mg | Fiber: 10g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 89.3mg | Calcium: 104mg | Iron: 4.7mg