Classic Potato and Egg Salad

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Friends, it’s summer sandwich season and I don’t know about you, but I do get tired of that side of potato chips.  I also get a little tired of thinking about the ridiculous number of calories I can ingest while eating those chips (#noselfcontrol).   This Classic Potato & Egg Salad is a lower calorie option than those chips. It’s also super easy to make, and it will go great with all of your summer sandwiches and barbeques.   ~Tracy

ClassicPotatoandEggSalad (1)

  • 1 ½ lbs. small red or golden new potatoes, boiled until fork tender and chopped into bite sized pieces
  • 4 large eggs, hard boiled and chopped into bite sized pieces
  • ¼ cup finely chopped white or yellow onion
  • 1/3 c. finely chopped spicy dill pickle (I used Great Value Spicy Dill Pickle Spears)
  • 3 T. pickle juice from the jar
  • ½ c. nonfat plain Greek yogurt
  • ½ T. Dijon mustard
  • 3 T. light Miracle Whip
  • ½ tsp. paprika
  • ½ celery salt
  • ½ tsp. salt
  • ¼ tsp. black pepper


  1. In mixing bowl, combine chopped potatoes, eggs, pickles, and onion.
  2. In a separate bowl or large measuring cup, combine pickle juice, yogurt, mustard, Miracle Whip, and all spices.
  3. Gently fold the wet ingredients into the egg and potatoes.
  4. Refrigerate several hours before serving and serve cold.
  5. Makes approximately 5 cups.

WW Freestyle Info.: A half cup of potato salad is 3 points.

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