A creamy classic potato salad at approximately 180 calories. Tender waxy potatoes in a light mustard-mayonnaise dressing.
This Classic Potato Salad boils waxy potatoes until just tender, then tosses them with a light mayonnaise dressing, crunchy celery, dill pickle, and hard-boiled eggs. It is a genuinely satisfying picnic and barbecue side at around 180 calories and 4 WW Classic Points per serving.
Recipe Info
Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes, plus cooling | Calories per serving: ~180
Nutrition per Serving (Estimated)
Protein: 5g | Fat: 9g | Carbohydrates: 20g | Fiber: 2g
WW Classic Points: Approximately 4 points per serving (in line with the original recipe, with light mayonnaise in place of full-fat). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 900g / 2lb waxy potatoes, such as Yukon Gold, scrubbed
- 1 tablespoon fresh lemon juice
- 60g / 2oz spring onions, finely chopped
- 1 medium dill pickle, chopped
- 120g / 4oz celery with leaves, finely chopped
- 1.5 teaspoons salt
- A dash of paprika, plus extra for garnish
- 100g / 3.5oz light mayonnaise
- 4 hard-boiled eggs, chopped
Instructions
- Boil the potatoes. Cut the potatoes into even, bite-sized chunks. Place in a saucepan of boiling salted water and boil until just tender, about 15 to 20 minutes. Drain well and let cool for 10 minutes.
- Season while warm. While the potatoes are still slightly warm, transfer to a large salad bowl and sprinkle with the lemon juice. This helps the potatoes absorb more flavor.
- Add the rest. Add the spring onions, pickle, celery, salt, paprika, and mayonnaise. Toss well, then fold in the chopped eggs.
- Chill. Chill for at least 1 hour before serving to let the flavors come together. Garnish with an extra dusting of paprika.
Serving Suggestions
- Serve alongside grilled chicken or burgers for a classic barbecue spread
- Pair with a simple green salad for balance
- Add a sprinkle of fresh chives or dill on top
- Great as a make-ahead side for picnics and potlucks
- Serve with a wedge of lemon on the side
Tips and Variations
- Waxy potatoes hold their shape far better than starchy varieties like Russets
- Dressing the potatoes while still slightly warm helps them soak up more flavor
- Light mayonnaise keeps this genuinely creamy while trimming fat from the traditional version
- A tablespoon of Dijon mustard stirred into the dressing adds a nice tang
- This salad tastes even better the next day, once the flavors have fully melded
Why This Recipe Works
Boiling the potatoes just until tender, then dressing them while still warm, is the small step that makes the biggest difference in flavor, letting the potatoes soak up the lemon juice and seasoning before the mayonnaise goes in. Light mayonnaise keeps the classic creamy texture intact without the heaviness of the traditional version.
Storage
Store in an airtight container in the refrigerator for up to 3 days. This salad is not suitable for freezing, as the mayonnaise dressing and potatoes do not hold their texture once thawed.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
