Potato Salad

  • 10MINS
  • 25MINS
  • 166KCAL

Our slimming friendly Potato Salad is a classic summertime or BBQ side dish which is great if you're counting calories or following a plan like Weight Watchers.

NutritionPer Serving

  • Calories166
  • Carbs3g
  • Protein5g
  • Fat0.1g
  • Saturates0.01g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Our Potato Salad is a fantastic addition to any picnic or as part of a barbecue.  We’ve used quark and fat free natural yoghurt in this recipe to cut down on the amount of calories and Points without compromising on the creamy taste.

You could even add some extra vegetables like some sweetcorn or peppers for extra crunch.  Chopped up pickles such as gherkins or even chopped up boiled eggs would also taste amazing!

You can also enjoy this Potato Salad dish when served as a light lunch or as an accompaniment to a summer dinner.

What diets is this Potato Salad suitable for?

This Potato Salad recipe is suitable for vegetarian and gluten free diets.

It can be made suitable for dairy free diets by swapping the following ingredients out for dairy free versions;

  • Quark
  • Fat free natural yoghurt

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Potato Salad recipe?

  • You need to count 4 Points per portion of this Potato Salad recipe if you’re on WW Green.
  • You need to count 3 Points per portion of this Potato Salad recipe if you’re on WW Blue.
  • You need to count 1 Points per portion of this Potato Salad recipe if you’re on WW Purple.

Do you need any special ingredients to make this Potato Salad?

Nope!  This recipe is super simple and you can find all of the ingredients in your local supermarket.

How many calories are in this Potato Salad?

There are 166 calories per portion in this Potato Salad, which means it falls into our Everyday Light category. 

This Potato Salad is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What could I serve with this Potato Salad?

This Potato Salad works really well when served as part of a picnic or buffet table alongside any of the following dishes:

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How do you know when this Potato Salad is cooked?

You’ll need to cook the potatoes for around 25 minutes or until they are tender.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep this Potato Salad in the fridge?

Make sure to refrigerate this dish in a container with a lid and chill.  You can keep leftovers of Potato Salad in the fridge for approximately 3 days or so. 

Can you freeze Potato Salad?

No, we wouldn’t recommend freezing this recipe.

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Potato Salad

Our slimming friendly Potato Salad is a classic summertime or BBQ side dish which is great if you're counting calories or following a plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 166
  • Carbs 3G
WW Points
  • 4 Green
  • 3 Blue
  • 1 Purple


  • 600 g new potatoes
  • 160 g quark
  • 120 g fat free natural yoghurt
  • 5 g chives chopped
  • 3 spring onions
  • sea salt
  • freshly ground black pepper

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often


  1. Cook the potatoes in boiling salted water.
  2. Finely chop the spring onion and chives.
  3. In a large bowl, mix together the quark, yoghurt, chopped chives and spring onions (reserve some for garnishing).
  4. Season with some sea salt and freshly ground black pepper, then set aside in the fridge.
  5. When the potatoes are cooked, remove from the pan and allow to cool enough to handle - you can run them under cold water to speed this up a bit.
  6. Cut the potatoes in half or quarters, depending on size, then mix them in with the quark mixture.


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See what others have to say

Sue bondSaturday 3rd August 2019

Yum just working my way through your book huge thank you love it all the yummy food delish thanks again regards big fan (but getting smaller) lol cheers


    Emma TTuesday 24th September 2019

    Ahhhh fab, so glad you’re enjoying it! ????


Elizabeth CohenMonday 15th October 2018

What can I use instead of quark please?


    Lesley ConleySaturday 25th April 2020

    What can I use instead of quark please


      Sharon FitzpatrickFriday 15th May 2020

      Hi Lesley, you could use some light cream cheese instead of the quark, of just leave it out and just use yogurt. Hope this helps.

Elaine wReSunday 23rd April 2017

Hi I cannot see any size of the ingrediants


    KateMonday 24th April 2017

    Hi Elaine
    Scroll down for the full ingredient list and method


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