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In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. Red bell pepper and green peas add even more color to the yellow-tinted potato salad.




  • 2 1/2 pounds of yellow or red potatoes, scrubbed and diced ( ½- to 1-inch)
  • ¾ teaspoon salt, divided
  • ½ cup mayonnaise
  • ½ cup low-fat plain yogurt
  • ¼ cup finely chopped onion
  • 2 tablespoons Dijon mustard
  • 2-3 teaspoons curry powder
  • ½ teaspoon ground pepper
  • 1 medium red bell pepper, chopped
  • ¾ cup frozen peas, thawed

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  1. Bring 1 to 2 inches of water to a boil in a large saucepan.
  2. Add potatoes, cover and cook until tender, 12 to 15 minutes.
  3. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
  4. Whisk mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining ½ tsp. salt in a large bowl.

  5. Add the potatoes, bell pepper and peas; stir well to coat.
  6. Serve at room temperature or refrigerate until cold.