Name: Fitness potato salad – a lighter version without tons of mayonnaise
Total time: 45 min
Yield: 4 servings
Ingredients: Salad base; 800 g potatoes in their skins (ideally waxy type – salad potatoes); 80 g mrkve; 60 g celeriac; 60 g peas (frozen or canned, drained); 60 g pickled cucumbers (diced); 40 g red or white onion (finely chopped); 2 hard-boiled eggs (optional, for more flavor and protein); Yogurt “fitness” dressing; 180 g plain yogurt (preferably thicker, 3–5% fat); 40 g light mayonnaise or light cream cheese; 10 g whole-grain mustard; 10 ml apple or distilled vinegar; 5 g liquid honey or a pinch of sugar (to soften the acidity); 5 g soli; 2 g freshly ground pepper; optional:; 5 g chopped chives or spring onion

Fitness potato salad – a lighter version without tons of mayonnaise

Classic potato salad is loved by almost everyone, but honestly – after two servings you often feel like you need a couch more than a walk. This is a “fitness” version that keeps the potato salad flavor but in a much lighter form: a yogurt dressing instead of a heap of mayonnaise, more vegetables, minimal unnecessary fat. The result is creamy, tangy, still “potato salad,” but without the heavy feeling in your stomach. It goes great with fried fish (for example fried carp), chicken, or on its own as a light dinner or packed lunch.

⏱ 45 min● easy♨ 4 servings

Step by step

Instructions

0 z 8

1Step 1Thoroughly wash the potatoes, but do not peel them. Put them in a pot, cover with cold water, add salt, and cook in their skins until tender – depending on size this takes about 20–25 minutes. They’re done when a knife tip slides in easily but the potato doesn’t fall apart immediately.
2Step 2Meanwhile, prepare the vegetables. Peel the carrot and celery and cut them into small dice. You can cook them either in a separate small pot in lightly salted water, or add them to the pot with the potatoes for the last 8–10 minutes (but watch they don’t overcook). Blanch the peas briefly in boiling water (2–3 minutes) or just rinse with hot water if they are canned.
3Step 3Cook the eggs hard (about 9–10 minutes from boiling), cool immediately in cold water and set aside. Chop the pickles into small dice, and finely chop the onion.
4Step 4When the potatoes are done, drain the water and let them cool for a few minutes so you can hold them. Then peel and cut them into smaller dice or slices into a large bowl. It’s good if they’re still slightly warm – they will absorb the dressing’s flavor better.
5Step 5In a small bowl, mix yogurt, light mayonnaise or cream cheese, mustard, vinegar, honey (or sugar), salt and pepper. Whisk or stir until you have a smooth, creamy dressing. Taste – it should be slightly tangy, mildly salty, with a mustard note. If it’s too sour, add a bit of yogurt or a pinch of sugar; if it’s too mild, add salt, pepper or mustard.
6Step 6Add the carrot, celery, peas, pickles and onion to the bowl with the potatoes. Chop the eggs into smaller pieces and add them too (if using). Pour the yogurt dressing over the potatoes and vegetables and gently but thoroughly mix – ideally with a spatula or large spoon so you don’t mash the potatoes but also don’t leave them dry.
7Step 7Finally, taste and adjust the final flavor – a little salt, pepper, or a drop more vinegar. If the salad seems too thick, add a tablespoon or two of yogurt or a teaspoon of water. Stir in chopped chives or spring onion for a fresh green finish.
8Step 8Cover the bowl (with cling film or a lid) and let the fitness potato salad rest in the fridge for at least 20–30 minutes. The flavors will meld and the salad will taste much better than freshly mixed. Give it one more quick stir before serving.

Kitchen tip

If you’re making the salad for Christmas Eve dinner, it’s worth preparing it in the morning. By evening it will have rested nicely and you won’t have to chop potatoes right before serving. For an ordinary day treat it as a complete meal — add a piece of roasted fish, a chicken breast or an extra egg and you’ve got a quick “fit” lunch in a box.

Customize this recipe

Variants and alternatives

Even more “fit”: omit the eggs or use only the whites, replace light mayonnaise entirely with yogurt and swap part of the potatoes for cooked cauliflower.

Approximate per serving

Nutritional values

Energie260 kcalProteins9 gSacharidy38 gTuky7 g

Fitness potato salad – a lighter version without tons of mayonnaise

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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Write a comment Cancel reply

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