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Light Potato Salad

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Light potato salad

Light Potato Salad

Jessica Braider
This bright, fresh spin on classic potato salad will become your new go to for picnics and cookouts (as well as regular days)!
Cook Time 30 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings


  • 1 1/2 - 2 lbs. Yukon Gold or white potatoes peeled and chopped into 1-inch pieces
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. reduced-fat mayonnaise or use any variety
  • 1 clove garlic minced, about 1/2 tsp.
  • 1/4 tsp. salt
  • 1 lime juice only, about 2 Tbsp.
  • 1/4 white onion finely diced about 1 cup
  • 1/2 - 1 cup fresh flat leaf parsley or use cilantro, finely chopped, to taste


  • Boil the potatoes in lightly salted water for 15 minutes, or until they are fork tender.
  • In a large serving bowl, whisk together the oil, mayonnaise, garlic, salt, and lime juice.
  • Add the cooked potatoes, the onions, and the parsley or cilantro.
  • Toss it thoroughly and chill it until ready to serve.


Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 5g, 8%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 150mg, 6%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 2g, 8%; Sugar: 1g; Protein: 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegetarian, Winter
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