7 Low-Calorie Potato Salad Recipes Perfect for Summer BBQs

Looking to lighten up your summer BBQ? These low-calorie potato salad recipes are here to save the day! Packed with fresh ingredients and tasty alternatives, they're the perfect side dish that won’t weigh you down, making picnics and cookouts deliciously guilt-free.

Refreshing Classic Low-Calorie Potato Salad

Potato salad is a staple at summer BBQs, and this low-calorie version is both refreshing and satisfying. The image shows a vibrant bowl of diced potatoes, garnished with fresh green onions and cilantro. The colorful backdrop of flowers adds a cheerful touch, perfect for outdoor gatherings.

This recipe keeps things light without sacrificing flavor. Using fresh ingredients makes all the difference, and it’s easy to whip up in no time. Whether you’re hosting a backyard party or just enjoying a meal with family, this potato salad will surely be a hit.

Ingredients

• 4 cups diced potatoes
• 1/4 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. Make the Dressing: In a bowl, mix Greek yogurt, Dijon mustard, and apple cider vinegar until smooth.
3. Combine Ingredients: In a large bowl, combine the cooled potatoes, green onions, and cilantro. Pour the dressing over the top and gently mix until everything is coated.
4. Season: Add salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.

Creamy Avocado Potato Salad Delight

This creamy avocado potato salad is a refreshing twist on the classic dish. Perfect for summer BBQs, it combines tender potatoes with creamy avocado, juicy cherry tomatoes, and fresh herbs. The vibrant colors and flavors make it a standout side dish that everyone will love.

Start by boiling your potatoes until they are fork-tender. While they cool, chop up ripe avocados and halved cherry tomatoes. Toss everything together with a sprinkle of fresh herbs like cilantro or parsley for that extra zing. The creamy avocado acts as a delicious dressing, making this salad both light and satisfying.

Not only is this potato salad easy to make, but it’s also low in calories, making it a guilt-free addition to your summer spread. Serve it chilled or at room temperature, and watch it disappear from the table!

Ingredients

• 4 cups baby potatoes, diced
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, diced avocados, and halved cherry tomatoes.
3. Add the chopped cilantro and lime juice. Gently toss everything together.
4. Season with salt and pepper to taste. Serve chilled or at room temperature.

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Tangy Greek Yogurt Potato Salad

This Tangy Greek Yogurt Potato Salad is a refreshing twist on the classic dish. The vibrant colors of the potatoes, cucumbers, and red onions make it a feast for the eyes. Using Greek yogurt instead of mayonnaise cuts down on calories while adding a creamy texture and a tangy flavor that everyone will love.

The salad is packed with fresh herbs like dill and parsley, which elevate the taste and add a burst of freshness. Perfect for summer BBQs, this dish pairs well with grilled meats and is sure to be a hit at any gathering.

Making this salad is simple and quick. Start by boiling your potatoes until tender, then chop them into bite-sized pieces. Mix in diced cucumbers and red onions for crunch. The dressing is a blend of Greek yogurt, lemon juice, and a touch of mustard, giving it a delightful zing.

Once everything is combined, let it chill in the fridge for a bit. This allows the flavors to meld together beautifully. Serve it cold, and watch it disappear!

Vegan Mustard Potato Salad

This vegan mustard potato salad is a delightful twist on a classic dish. It's colorful, fresh, and perfect for summer BBQs. The vibrant mix of red and yellow potatoes, along with crunchy bell peppers, makes it visually appealing and tasty.

The mustard dressing adds a tangy flavor that complements the potatoes beautifully. Plus, it's super easy to make! Just boil the potatoes, chop your veggies, and mix everything together with the dressing. This salad is not only low in calories but also packed with nutrients.

Serve it at your next gathering, and watch it disappear quickly. Everyone will love this refreshing side dish!

Ingredients

• 4 cups mixed potatoes (red and yellow), diced
• 1 cup bell peppers, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
3. Mix the Salad: In a large bowl, combine the cooled potatoes, bell peppers, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.
4. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy your vegan mustard potato salad!

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Herbed Cauliflower Potato Salad

Herbed Cauliflower Potato Salad is a refreshing twist on the classic dish. This version swaps traditional potatoes for cauliflower, making it lighter and perfect for summer BBQs. The vibrant colors and fresh herbs make it a feast for the eyes as well as the palate.

In the image, you can see a bowl filled with diced cauliflower and potatoes, sprinkled with fresh parsley. The bright green herbs contrast beautifully with the creamy white of the cauliflower and the pale yellow of the potatoes. This salad is not just a side dish; it’s a conversation starter!

To make this salad, you’ll need some simple ingredients that pack a punch of flavor. The combination of herbs adds freshness, while the cauliflower keeps it low-calorie. Perfect for those warm summer days!

Ingredients

• 2 cups cauliflower florets
• 2 cups diced potatoes
• 1/4 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot of salted water, cook the diced potatoes until tender, about 10-15 minutes. Drain and let cool.
2. Steam the Cauliflower: In a steamer basket, steam the cauliflower florets until just tender, about 5-7 minutes. Let cool.
3. Mix the Dressing: In a large bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth.
4. Combine Ingredients: Add the cooled potatoes and cauliflower to the dressing. Toss gently to coat.
5. Add Herbs: Fold in the chopped parsley for a fresh finish.
6. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.

Tangy Dill Pickle Potato Salad

This Tangy Dill Pickle Potato Salad is a refreshing twist on the classic dish. Perfect for summer BBQs, it combines tender potatoes with the zesty flavor of dill pickles. The vibrant green dill adds a pop of color and flavor, making it a standout side dish.

In the image, you can see diced potatoes tossed with fresh dill and surrounded by slices of pickles. The bright colors and fresh ingredients make this salad not only tasty but also visually appealing. It's a great way to enjoy a low-calorie option that everyone will love.

Ingredients

• 2 pounds baby potatoes, diced
• 1 cup dill pickles, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a bowl, mix together Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper.
3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, chopped dill pickles, and red onion. Pour the dressing over the mixture and gently toss until everything is well coated.
4. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve: Give the salad a good stir before serving. Enjoy this tangy delight at your next BBQ!

Classic Southern Style Potato Salad

Classic Southern Style Potato Salad is a staple at summer BBQs. This dish is creamy, tangy, and packed with flavor. The image shows a beautiful bowl of potato salad, garnished with fresh herbs and served alongside some tasty pickles. The bright colors and inviting presentation make it hard to resist.

To make this potato salad, you’ll need simple ingredients that come together to create a comforting dish. The key is to use fresh potatoes and a good quality mayonnaise for that creamy texture. This salad is perfect for picnics, family gatherings, or just a casual meal at home.

Ingredients

• 2 pounds of potatoes, peeled and diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 3 hard-boiled eggs, chopped
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup sweet pickle relish
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil the Potatoes: Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Stir until smooth.
3. Add Ingredients: Once the potatoes are cool, gently fold them into the dressing. Add chopped eggs, celery, red onion, and pickle relish. Mix until everything is well coated.
4. Chill: Cover the salad and refrigerate for at least an hour to let the flavors meld.
5. Serve: Before serving, give it a good stir and garnish with fresh parsley. Enjoy your delicious Southern Style Potato Salad!

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