GF, low fat & still delicious: Potato Salad

My mom makes the best potato salad, hands down. She will tell you that it’s “just potato salad” but no matter what I do to try and recreate her salad, I fail at the flavor somehow. Maybe it’s just another one of those things that needs a Mom’s touch to be successful and delicious.

To be honest, as a kid, I didn’t much care for her version as she mixes in crunchy celery etc with soft potatoes and eggs. In my book, at the time, ne’er should the two textures intermingle. I mean, what was it supposed to be: crunchy or soft? Oh, it bugged my kid-tongue to think I was getting something soft for my palate and then wind up with a chunk of crunch. I can see the same texture aversion happening with the Chicklet as she sorts her morning blueberries, strawberries, plums or whatnot.

In her case, however, I haven’t quite figured out why some of the poor little fruit nuggets wind up in the rejected pile. They appear to be the same as the one she popped into her mouth not moments before. At this point in my toddler observation, I think she is separating by firmness/texture. But who knows. She’s much like the Willy Wonka Egg-Dicator machine – she KNOWS what she is doing, but it’s a mystery to the outside world why THAT particular egg (or fruit in her case) has been rejected. Thankfully, the Chicklet is NOT a Veruca Salt about her sorting and needs. =)

Instead of trying to match my mom’s potato salad, I just decided to go my own direction. The latest of my potato salad creations uses Fage Greek Yogurt (2%) and mayo to cut the thickness (and fat) that using mayonnaise alone creates. (Oh…. yea… I don’t care for pasty potato salad either. See? The Chicklet and I are completely related. LOL)  (A SIDE NOTE:  I have been using the Greek Yogurt to replace sour cream too without any detection by either the Chicklet nor my Love.  And no, I have absolutely no affliation nor financial connection to Fage… I’m just a fan.)

While there are still the vestiges of summer hanging on and at least one more decent BBQing weekend (Labor Day!) ahead of us, I thought this might be a good time to finally share this recipe. My Love thinks the only thing he would change/add to this recipe is some diced apple to give it a bit more sweetness. I have listed the apple as an optional ingredient as it does taste great, but I am perfectly content with this salad without the apple bits.

I would love to know your riffs on potato salad. If you are wiling, will you please share your favorite potato salad recipe in the comments? We are always on the hunt for a good potato salad here!

Here’s our recipe:

Gluten Free Low Fat Potato Salad
Serves 4-6 as a side dish
3 large eggs
1 1/2 pounds of thin-skinned potatoes (we used baby red) or small fingerling potatoes
1/3 cup mayonnaise
1/2 – 2/3 cup Fage 2% Plain Greek Yogurt (or other low fat plain yogurt)
1 Tablespoon olive oil
2 Tablespoons rice vinegar (or white wine vinegar)
1/2 cup finely diced red onion
1/2 cup chopped celery (about 2 stalks)
1 red bell pepper, chopped
2 teaspoons wasabi paste (optional)
1/2 cup chopped apple (optional) (1 apple – we use Gala or Pink Lady apples)
2 Tablespoons – 1/4 cup fresh parsley, chopped
salt/pepper to taste


  1. Hard boil your eggs. Place eggs in a saucepan and cover with water. Bring the water to a simmer over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes. Pour off the hot water and cover eggs with cool water until completely cooled.  Once cooled, chop eggs and set aside.
  2. While your eggs are simmering, cut your potatoes into 1″ chunks (or leave the fingerlings whole if using those).  Place the potatoes into a large saucepan and cover with lightly-salted water.  Bring to a simmer over medium-high heat.  Simmer, covered for 15 – 20 minutes or until just tender (a fork should insert easily without mushing or breaking apart the potato).  Drain and cool for 10 minutes in a strainer.
  3. Whisk together mayo, yogurt, olive oil, salt/pepper, and wasabi (if using) until smooth.
  4. Toss cooled potatoes with vinegar and salt.  Add chopped bell peppers, onion, celery, parsley, chopped eggs, apples (if using) and mayo/yogurt mixture.  Toss to coat/mix well.  (Don’t stir too vigorously or you will break about your potatoes and obliterate the eggs!)
  5. Cover and refrigerate until chilled (at least 30 minutes) before serving.

Serve with your favorite BBQ fare…. or just eat it on the run.  That’s what I’ve been doing lately!

Happy GF Eating, All!


  1. We should really get baby picture up dates with the posts..some of us have to send our “babies” to kindergarten this year and it gives us a baby fix to see yours :) I’m not a huge fan of potato salad for the same crunchy/soft issues and if you leave out the crunchy its so boring! So I usually make macaroni salad but then I have to make 3 different kinds because no one in my house likes the same kinds!

  2. Thanks for the recipe, I can’t wait to try it (minus the bell pepper because that is one of my celiac-induced food intolerances). I’ve been struggling to come up with easy foods that don’t make me nauseated (I’m 9 weeks along with our first child), and I think this recipe will fit the bill!

  3. The picture looks appetizing.. thanks for the recipe.. can’t wait to try and taste it myself.. this would really help..

  4. This recipe looks smashing! It looks like the wasabi is a yummy addition.

    The potato salad that I use goes like so:

    1/2 c sugar
    2 1/4 tsp salt
    1 1/2 c mayo
    3T mustard (plain yellow)
    1/4 c sweet pickle relish
    2T minced onion
    2# potatoes, cooked with skin on

    Bake potatoes (wrapped in foil) in oven and when done, remove foil and refrigerate until chilled (we used to keep them chilled over night). Peel potatoes using a knife or vegetable peeler. Grate potatoes (I use the grater that my mixer has an attachment for. A food processor would work too). Mix all other ingredients together and stir into grated potatoes. Refrigerate until time to serve.
    We used this recipe for potato salad on a salad bar that we had in the restaurant I used to run. Fortunately, I don’t do that any more.

  5. CHICKEN SOUP: One roasted chicken put whats left after a meal in crock pot.. cook on low til rest of meat falls off bone.. pour all this in large calendar over pan. pick out all the meat an return to liquid in crock the juice in pot consisted of vegan stock an chicken stock no gluten salt or other things just chicken stock… Now lets add 2 whole garlic cloves 5 chopped carrots , onion, whole hand full fresh parsley washed stemmed an chopped. SPICES TO ADD i spoon out ahead of time in a cup set a side 1tbls cumin, mineral salt,pepper mrs dash onion herb garlic herb,fresh tyme rosemary,paprika.. mix together add very last stir into pot place lid on cook 2 hrs on high.then turn down to low add gluten free or regular egg noodles. Have with some crusted hm bread…uuuumy

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