Recipe Makeover: Summer Potato Salad


I know potatoes have gotten a bad rap in some circles because they are starchy carbs and “make you fat” (not true!).  Potato chips & french fries haven’t done the potato any favours either.  Potatoes are a source of complex carbohydrates, potassium, magnesium, and vitamin C (surprise!), to name a few awesome things in these delicious tubers.  Potato salad is a definite summer favourite that is usually made with goops of high-cal mayo so I decided to give it a makeover.  Hope you like my version of this summer classic!


  • 3 medium potatoes or 10-12 baby potatoes (new, blue, etc.)
  • 1 cup 0% fat Greek yogurt
  • 1 red pepper
  • 1 English cucumber
  • salt
  • pepper
  • 1 tsp dry mustard
  • 1/4 cup apple cider vinegar
  • 2 tsp horseradish
  • 1/4 cup fresh chopped dill (optional)
  • 4 eggs (or 8 if you want to take out the yolks and make it leaner)


  1. Wash and cut potatoes (leave skin on if organic for higher nutrient content).  Place in a pot with water and bring to a boil.  Lower heat and let boil for 30-40 min or until soft.  Drain and set aside to cool.
  2. Hard boil eggs.  Set aside until cool.
  3. Chop cucumber & red pepper. Set aside.
  4. Mix yogurt, spices, mustard, horseradish, vinegar, & dill in a small bowl.  Set aside.
  5. Once potatoes are cooled place them in a large bowl and mash with a masher or a fork.  Peel eggs and chop them (remove all or some of yolks for lower fat version).  Add to potato mixture.  Add chopped pepper and cucumber, and yogurt/spice mix.  Mix all ingredients together until totally mixed through.
  6. Chill and serve cold.
  7. Enjoy~!

~Live Inspired~!






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