TL;DR
- 147 kcal · 3.6 g protein per serving
- Ready in 12 min · serves 4
- Vegetarian, Gluten-free
Herb Potato Salad is a bright, home-style American side dish that proves a classic doesn’t need to be heavy to be satisfying. Instead of the usual mayonnaise-heavy picnic bowl, this version leans on a light, tangy dressing built from non-fat plain yogurt, reduced-calorie mayonnaise, and prepared mustard. Fresh radishes add a crisp, peppery bite, while dried basil, thyme, and onion powder bring a gentle, savory herbiness that lingers without overpowering the potatoes. The result is a creamy-yet-refreshing salad that works just as well alongside a grilled chicken breast at lunch as it does next to a burger at a summer cookout.
What makes this particular recipe so fitting for anyone keeping an eye on their portions is how the ingredients work together to deliver flavor without relying on heavy fats or excess salt. The yogurt provides a creamy base and a subtle tang, while the reduced-calorie mayonnaise keeps the dressing rich enough to coat the potatoes without turning the dish into a calorie-dense affair. The mustard adds a sharp, bright note that cuts through the starchiness of the potatoes, and the small amount of salt — just a quarter tablespoon for the whole batch — means the seasoning comes mostly from the herbs and spices rather than from sodium. The potatoes themselves are the real star: they’re a source of complex carbohydrates and fiber, especially if you leave the skins on, which also adds a pleasant texture. With radishes contributing crunch and a hint of color, this salad offers a balanced mix of textures and flavors that makes a sensible serving feel like a treat.
A couple of practical tips make this dish even easier to pull off. First, the recipe calls for simmering the cubed potatoes for about 12 minutes — that’s the sweet spot where they become tender but still hold their shape. If you cook them longer, they’ll turn mushy and fall apart when you stir in the dressing; if you cook them less, you’ll be left with a crunchy, raw center. A quick fork test at the 11-minute mark is a reliable way to check. Second, because the dressing is yogurt-based, it’s best to toss the warm potatoes with the dressing right after draining — the heat helps the flavors meld and the dressing soak in, creating a more cohesive salad. If you’re planning to serve it cold, refrigerate it for at least an hour before serving, and give it a gentle stir just before bringing it to the table. You can also swap in Greek yogurt for extra thickness, or add a handful of chopped fresh herbs like parsley or dill at the end for a brighter finish.
Ingredients — For 4 servings
- 1/4 tablespoon salt 4 g
- 5 small potatoes (1 pound) 595 g
- 1 radish (1/2 sliced, optional) 2 g
- 1/2 teaspoon basil (dried) 1 g
- 1/4 teaspoon thyme (dried) 1 g
- 1/4 teaspoon onion powder 1 g
- 3 tablespoons yogurt, non-fat plain 46 g
- 1 tablespoon mayonnaise, reduced calorie 13 g
- 1 1/2 teaspoons prepared mustard 8 g
- 1/2 teaspoon garlic (chopped) 1 g
Nutrition per serving
147 kcal
| Protein | 3.6 g |
|---|---|
| Carbohydrates | 27.0 g |
| of which sugars | 1.8 g |
| Fat | 3.1 g |
| of which saturates | 0.7 g |
| Fiber | 3.3 g |
| Sodium | 488 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json).
Instructions
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Wash your hands with soap and water before you begin, and rinse any fresh produce you'll be using.
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Scrub potatoes and cut into cubes.
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Place in medium saucepan and cover with water.
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Bring to a boil.
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Cover, reduce heat, and simmer 12 minutes or until potatoes are done.
~12 min -
Drain.
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Mix dressing ingredients.
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Combine hot potatoes, dressing, radishes, basil, thyme, and onion powder.
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Serve hot or cold.
Track Herb Potato Salad in Kaloria
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Get Kaloria freeFrequently asked questions
Can I use Greek yogurt instead of non-fat plain yogurt?
Yes, Greek yogurt works well here. It’s thicker and slightly tangier, which will make the dressing a bit more substantial. You may want to add a teaspoon or two of water or milk to loosen it slightly if it feels too thick when mixing. The flavor will still be great, and the salad will hold up well.
Why do I need to mix the dressing with the hot potatoes?
Tossing the warm potatoes with the dressing right after draining lets the potatoes absorb the flavors as they cool. The heat opens up the potato’s texture, so the yogurt-mustard dressing seeps in rather than just coating the outside. This makes the salad taste more cohesive and flavorful, whether you serve it warm or chilled.
Can I make this potato salad ahead of time?
Absolutely. This salad actually benefits from resting in the fridge for at least an hour, which lets the herbs and spices meld. Store it in an airtight container for up to three days. If it thickens in the fridge, stir in a tiny splash of milk or water before serving to refresh the dressing.
What can I add to make it more filling for a main dish?
To turn this side into a light lunch, add a can of drained chickpeas, some diced hard-boiled egg whites, or a handful of chopped grilled chicken. These add protein without overwhelming the herb and radish flavors. Keep the dressing as-is, and just fold in the extra ingredients gently.
Is it okay to serve this salad warm?
Yes, the recipe notes that it can be served hot or cold. Warm is especially nice on a cooler day or as a side to a hearty roast. If serving warm, let it sit for just a few minutes after mixing so the flavors settle, and avoid reheating it in the microwave too long, as the yogurt can separate.
Sources
- USDA MyPlate Kitchen — Recipe adapted from USDA MyPlate Kitchen.
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.