Heart-Healthy Idaho® Potato Salad

Heart-Healthy Idaho® Potato Salad

Yield: 12
Calories: 164
Sodium: 234mg
Fat: 7g
Carbs: 20g
Protein: 6g
Cholesterol: 66mg

This summer say “yes” to potato salad. By making a few simple ingredient swaps you can enjoy this all-American side dish all season long!



  1. Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat.
  2. Reduce heat to medium-high and cook 12-15 minutes, or until a knife can easily pierce the potatoes, but they're still firm. Pour off the hot water, and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
  3. Remove the yolks from four of the eggs. Discard or save for another use. Roughly chop the four whites and two of the whole eggs, saving two for garnish. Add the chopped egg to a large mixing bowl.
  4. Add the onion and chopped pickles to the bowl.
  5. In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, and pepper. Whisk well to combine; set aside.
  6. Remove the cooled potatoes from the pot of water. Do not peel the potatoes, the skin provides extra nutrients. Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
  7. Transfer potato salad to a serving bowl. Cut the remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.