Recipe of the Month – A Better Potato Salad for the 4th!


Want to cut some fat and calories this 4th of July? Swap out your regular mayo-packed potato salad for this healthier version and you’ll save a ton of fat and calories. Better yet, offer to bring this to the party so that you have a healthy option once you arrive. I love that yellow squash is substituted for some of the potatoes for some extra vitamins and minerals. If you aren’t a fan of yellow squash, try some of the small round baby squash or zucchini.

Potato Salad with Herbs and Squash

Yield 6 servings (serving size: 1 cup)


  • Salad:
  • 2  pounds  small red potatoes
  • 3/4  pound  yellow squash, cut lengthwise into 1/2-inch slices
  • Cooking spray
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  freshly ground black pepper


  • 1/3  cup  chopped fresh chives
  • 3  tablespoons  chopped fresh parsley
  • 2  tablespoons  chopped fresh basil
  • 1  tablespoon  chopped fresh tarragon
  • 1/4  teaspoon  grated lemon rind
  • 3  tablespoons  fresh lemon juice
  • 2  tablespoons  water
  • 2  tablespoons  extra-virgin olive oil
  • 2  tablespoons  finely chopped cornichons (or capers)
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  freshly ground black pepper


1. Preheat grill to medium-high heat.

2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

Nutritional Information

Calories: 160
Fat: 5g (sat 0.8g,mono 3.4g,poly 0.8g)
Protein: 3.8g
Carbohydrate: 27g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 206mg
Calcium: 33mg

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