Creamy Potato Salad

Developed by Marisa Moore, MBA, RDN, LD


Servings: 12

Serving Size: ½ cup


1 tablespoon salt

2 large white potatoes

2 medium carrots, peeled and snapped in half

1 cup sweet peas

2 strips bacon, cooked

3 large hard-boiled eggs, peeled

½ cup diced sweet onion

½ cup diced pickles (about 5 baby dill pickles)

1-¼ cup diced cucumber

¼ cup mayonnaise

½ cup plain Greek yogurt

⅛ teaspoon salt

¼ teaspoon black pepper

Cooking instructions: Bring an 8-quart pot of water and 1 tablespoon of salt to a boil. Carefully add potatoes and boil for about 20 minutes, until potatoes are tender. Add carrots during last 10 minutes of cooking. Transfer carrots and potatoes to a bowl and refrigerate to cool.


Add peas to the boiling water and cook 2 to 3 minutes or until softened. Drain and let cool on the counter.


Peel skins off the cooled potatoes. Dice potatoes, carrots, cooked bacon and boiled eggs into uniform pieces, about ¼ inches. Place diced ingredients in a large bowl with onion, pickles, cucumber and cooked peas. In a medium bowl, stir mayonnaise, Greek yogurt, salt and pepper until combined.Gently fold dressing into diced ingredients using a spatula, taking care not to mash potatoes.


Cover and refrigerate at least 2 hours before serving.


  • (Nutrition per serving: 119 calories, 5g total fat, 1g saturated fat, 0g trans fat, 46mg Sodium, 14g carbohydrates, 2g fiber, 2g sugar, 4g protein)



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