Lightened Up Potato Salad

Lightened Up Potato Salad

Old fashioned potato salad has too much fat but not this one. Use a thin knife to test potatoes for doneness and to keep them from getting waterlogged. Peeling hot potatoes is easier with latex gloves and tossing them with vinegar & salt first helps infuse more flavor. Oh... and use a glass bowl. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes: 6 servings

Lightened Up Potato Salad


  • 1 1/2 lbs. red skin potatoes (4 or 5 medium ones)
  • 3/4 cup diced celery hearts including tender yellow leaves
  • 1/2 cup diced onion
  • 2 hard-boiled eggs
  • Dressing:
  • 1 Tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/3 cup low fat buttermilk
  • 1/4 cup light mayo (I use Best Foods)
  • 1/2 teaspoon Dijon mustard
  • pepper to taste


  1. Cover whole unpeeled potatoes with cold salted water, bring to a boil, cover & simmer gently 20-25 minutes.
  2. While potatoes cook, chop the celery, onion and eggs.
  3. Combine vinegar & salt in a small bowl.
  4. Combine buttermilk, mayo & mustard in a measuring cup.
  5. Peel & dice hot potatoes into 1/2-inch cubes & place in a glass bowl.
  6. Pour vinegar & salt over hot, diced potatoes and toss.
  7. Stir in dressing followed by celery, onion, eggs & pepper.
  8. Cover and refrigerate.

Notes: For more on this recipe in my blog click here.

12 Comments on "Lightened Up Potato Salad"

  1. Lois in So. California

    If you don’t have a “spicy” mustard such as Dijon on hand, you can use regular mustard and add a small amount of horse radish or a dash of hot sauce such as Tobasco. Start with a small amount and adjust to personal taste.

  2. Judy L in CA

    Great recipe. I customized it a bit by adding grated carrot and chopped dill. Thanks.

  3. Mary Jo

    I loved this recipe and was shocked when the buttermilk worked. The buttermilk allows you to cut down on the light mayo that you use and keep the salad creamy. I am enjoying your site and just got your cookbook as a gift from my friend. You truly are a caring person donating 100% of the profits from your book to cancer research. Keep the healthy recipes and advice coming Jenny!

  4. Mana

    Hi, I’m so happy to find this web….For the potato salad can you use horseradish mustard? I don’t like the taste of mustard but I got this one for your recipe “skinless chicken drumsticks”.

    Thank you so much for share your recipes…

  5. Mausie Sylvani

    ‘copied your recipe, will make it ‘coz my niece loves potato salad and I loved it ,too. Thanks for the recipe. I also saved the Meatloaf recipe you sent me, quite different from my sister’s recipe and yes, no pan, no fat. More power to you.

  6. larry

    it was sooo good i had to get the resipe

  7. Sue

    Jenny this potato salad looked so amazing I had to make it!! OMG! It’s awesome. The way I used to make it was with red wine vinegar and vidalia onion and let that marinate for a couple hours then add the celery and hellmans light mayo. Can you use the red wine vinegar with this recipe too?

    • Jenny

      Any vinegar at all will work. I used to make it with cider vinegar, too.

  8. Jill -P

    Thank you for helping people that dont know how to cook or are just learning what a easy step by step videos you do .

  9. Rhonda

    Wow! Awesome how this is made. No dill relish or pickles. What a great trick using vinegar and buttermilk to give it the tangy creamy taste. Looks good. Next time I make potato salad will use your recipe…

  10. Glo

    I can already taste this awesome salad in my mind. Thanks for posting! It reminds me of my Mom’s recipe except for the buttermilk and she added diced crunchy dill pickles to hers. The addition of buttermilk is going to add alot more creamy-ness. Sounds ono. Aloha.

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