10 Minute Low-Fat Potato Salad

Total Time
Prep 10 mins
Cook 0 mins

Potato salad from scratch in just 10 minutes, and it's low fat too. I love the creamy taste of the dressing, and the olives compliment the mustards. This can easily be double to accommodate a larger family, however it would take about 5 minutes longer to prepare.

Ingredients Nutrition


  1. Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
  2. Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
  3. Dice the pickle, add it and the olives to the dressing mix.
  4. When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
  5. Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.
Most Helpful

I can't thank u enough for this QUICK AND EASY potato salad! I needed a recipe like this last minute & my husband loved it. I had to micro my taters for about 6 1/2 minutes--I didn't run them underwater (thought that would remove 2 much starch)--but I let them cool a bit, cut them into quarters & then cut them into smaller pieces. I thought about leaving the peel on, but it came off rather easily. I added 2 slices chopped turkey bacon, 1 chopped hard boiled egg--I had no yogurt, so I used fat free mayo & regular mustard (had no other kinds!). I chilled it for about an hour, too. I also used the green olives & diced pickles--added a nice salty touch. Thanks again for this recipe; was a life saver!!!

LUVMY2BOYS April 13, 2014

This is not like any other potato salad I've had. It's quick and easy to make and the mustard and yogurt make for a nice tangy taste. I didn't have any olives so I added a bit of chopped onion instead. Very enjoyable! Made for Spring PAC 2012.

CJAY March 21, 2012

This is a great, quick way to make potato salad. The sauce was tangy and mustardy, which I loved. I left out the olives because I am not crazy about them. Made a nice filling lunch. Thanks for sharing this recipe.

ratherbeswimmin' March 24, 2008