Almost Fat-Free Green Onion Potato Salad

Almost Fat-Free Green Onion Potato Salad

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Chef John 22843

"Potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe, which is perfect, and every other version. So while I usually don't stray from what I consider 'real' potato salad, once in a while I will mix it up and try something new."
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40 m servings 180 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.
  2. Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.
  3. Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.



Enjoyed this recipe, but very important to avoid overcooking the potatoes. Also would be nice to add some crumbled bacon or hard-boiled eggs. A good base recipe for a summertime staple.

I followed this recipe exactly. Unfortunately, I ended up with more like sour cream and onion mashed potatoes, then potato salad, when I stirred it. There really isn't much to it, other than pot...

I loved it and will definitely be making this again! I did use Dijon Mustard rather than regular mustard and I added roasted jalapeño to my serving for a little kick.

I absolutely love this. Thanks again Chef John

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