As summer has finally arrived, and there’s the smell of barbecue everywhere, I’ve given this easy low fat potato salad a post and recipe update. It’s as delicious as ever and still a firm family favourite.
The perfect dish for family BBQs or a summer picnic, this easy low fat potato salad is made with yogurt, no mayo, so its healthy and it’s ready in under 20 minutes and gone in seconds flat. Always a firm favorite at our annual summer barbecue and one of my requested recipes from friends!
Summer is definitely in full flow in the Cotswolds; the waterpark lakes are packed, the open air lido is bursting at the seams and in the health and beauty aisles Brits are desperately searching for after sun lotion to cool down unintentional sunburn.
Yes, summer is here! And if the weatherman is to be believed, it’s here to stay for a while…
Barbecues are nothing without the best potato salad
I don’t know about you, but for me, outdoor dining on a perfect balmy, summer’s evening is the ideal way to relax after a long working day. Even the thought of having to cook in the heat isn’t enough to put me off. But the less time spent in the kitchen and more time in the sun, the better; so quick and easy dishes are winners!
No al fresco extravaganza is complete without a salad and this classic low fat potato salad never fails to impress. In fact, it’s THAT popular with friends that I have to make 3 lots just to get through our barbecues.
I always need to make sure that there’s enough for me to sneak a secret stash for late night fridge raids. Whether it’s still warm or chilled, this creamy, no mayo potato salad is the perfect partner for summer dining.
Is this really a healthy potato salad?
Yes! No mayo!
Really, it’s healthy. There is no mayonnaise in this recipe, but it is still delicious and creamy, but significantly lower in fat. And you can be assured that it’s without that touch of guilt that I certainly get as I take another spoonful of a traditional mayo potato salad.
This recipe switches out the mayonnaise for a no fat or low fat Greek yogurt mixed with a reduced fat creme fraiche. This combination still gives you the creaminess of the best ever potato salad but lighter, as well as a little tang, that works well with whatever you eat it with.
Is this recipe Slimming World friendly?
No one will know that this is actually healthier than regular potato salad. Trust me, so many people that I this for are shocked that it’s so low fat.
And an added bonus for my Slimming World friends, it’s a low syn or syn free addition to light summer meals. Here’s how:
- Low-Syn – follow the recipe making sure you use non fat Greek yogurt and reduced fat creme fraiche for a syn value of 0.5 syns per serving. Remember creme fraiche is not a free food, use the rule of 20 calories = 1 syn.
- Syn-free – switch out the reduced fat creme fraiche and use all non fat greek yogurt for a syn-free serving.
How to make potato salad vegan?
Don’t miss out if you’re following a plant-based diet! It’s really simple to make this low fat potato salad vegan, just by making a switch or 2.
Instead of combining greek yogurt and creme fraiche, swap these for a free-form, plant-based alternative. Go for a Greek style yogurt version, if available, or a soya based unsweetened plain variety. Just avoid sweetened or flavoured yogurts, as you may end up with a strange tasting potato salad.
Check out the chiller section of your supermarket, as you may be able to find an oat based, vegan creme fraiche. But if you can’t, it will just as tasty with the yogurt.
And if you’re looking for a full fat version – swap the yogurt and creme fraiche for an egg-free Vegannaise!
Quick tips to make the best ever low fat potato salad
This low fat potato salad is honestly the best you’ll get!
It’s just straightforward ingredients and simple directions. Try these quick tips out and your guests will come back for more and beg you for the recipe.
- Try a waxy potato like New Potatoes or Jersey Royals, rather than a starchy variety. They are perfect for boiling and hold their shape, so are better for salads.
- Go for a fresh and zingy dressing with lemon juice and zest – but you only need the yellow lemon peel not the bitter pith. A microplane zester is ideal for zesting lemons.
- You don’t need fancy herb scissors to cut herbs, just a good pair of kitchen scissors to snip the chives or a chef’s knife
Equipment recommendations
Why not level up your classic potato salad?
Check out some of these potato salad flavour variations, including an amazing full fat version:
- Classic potato salad from Apply to Face Blog
- Piquant potato salad from Recipes Made Easy
- Greek Potato Salad from Supergolden Bakes
- Potato Salad Devilled Eggs from Everyday Health Recipes
- Apple Potato Salad from Surprising Recipes
Planning a BBQ, you might also like…
Pin Easy Low Fat Potato Salad for later
If you decide to give this easy low fat potato salad a go then drop me a comment below and leave a rating. Don’t forget to tag me @crumbscorkscrews on Instagram.
Easy Low Fat Potato Salad
Equipment
Ingredients
- 450 g New Potatoes or Jersey Royals
- 100 g Half-Fat Creme Fraiche
- 100 g Low-Fat Greek Yogurt
- ½ Lemon Juice and Zest
- 1 tbsp Chives Fresh and Chopped
- Salt and Pepper To Season
Instructions
- To cook the potatoes: Over a medium heat, bring a large saucepan of water to a gentle boil.
- Quarter the potatoes and add to the saucepan, cover and return the pan to the heat. Bring back to a gentle boil for 15 minutes.
- Test the potatoes with a small sharp knife, it should go easily through the centre of the potato without any resistance. If the potatoes are not quite ready, bring back to the boil for another 5 minutes and test again.
- Once cooked, drain the potatoes and leave to cool.
- To make the dressing: In a small mixing bowl, add the creme fraiche, greek yogurt, lemon juice, zest and the chives. Save some of the chives to sprinkle over the top. Season with salt and pepper to taste.
- Place the potatoes in a large serving bowl and gently stir in the dressing, making sure all the potatoes are coated. Sprinkle with the remaining chives and serve.
Notes
- The potato salad will keep in the fridge in a sealed container for 2-3 days – if it lasts that long!
- This is a great accompaniment to simple and quick dishes such as burgers, fish or quiches but goes perfectly with a picnic or barbeque, or even a late night salad straight from the fridge.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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I am a huge fan of potato salad and this one looks really delish!
Thank you! It’s rather good if I do say so, lol! I could happily eat an entire bowl to myself, if I had the opportunity.
This is perfect for me as I love potato salad but I’m on my wedding diet!
Me too, it’s great for when you’re trying to be good. Congratulations too x
Potato Salad is one of my favourite things about summer.Full fat or low fat they are all stupendous! This one looks very good indeed.I love the idea of the lemon juice and zest just perfect for a sweaty summer….we hope! Thank you so much for featuring mine too!
Thank you Jenny! The lemon juice and the zest give it a little zing which works perfectly with the tang of the yogurt. We’ve eaten it a lot over the last couple of weeks with the beautiful weather.
ooo I love potato salad. and If I made this low fat version, I could eat more of it!!
Definitely, that’s my excuse when I go back for a second serving!!!
I love potato salad in all guises.Low fat even better! Thank you for linking to #CookBlogShare
Me too and I don’t feel so guilty having a second helping with this one.
This never fails to impress family and friends; it goes well just as a simple side dish for summer barbeques!