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Potato salad with yogurt
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Potato salad with yogurt (150 g) has 138 calories. That works out to 92 calories per 100 g. It contains 22.7 g of carbs, 3.9 g of protein, 3.3 g of fat and 2.6 g of fiber. Its 0.1 mg of Copper covers 15% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
92
KCAL / 100G
Carbs
15.1g
· 5% DV
Protein
2.6g
· 5% DV
Fat
2.2g
· 3% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 11% · Fat 22%
Vitamins
Vitamin C
8mg · 9% DV
B1
0.09mg · 8% DV
B5
0.4mg · 8% DV
B6
0.13mg · 8% DV
Minerals
Sodium
220mg · 10% DV
Potassium ⭐
330mg · 10% DV
Phosphorus
54mg · 8% DV
Iron
1mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Yes. Prepare it in a covered container and refrigerate it; stirring before serving helps redistribute any liquid released by the yogurt.
Because it contains cooked potatoes and dairy, it should be chilled promptly and is generally best eaten within 3 to 4 days. Do not keep it if it has been left at room temperature for an extended time.
Mixing yogurt with hot potatoes can trap steam and encourage the salad to release moisture. Let the potatoes cool completely and use strained yogurt for a thicker texture.
Boil them whole with their skins on until they are just tender when pierced with a fork. Letting them cool slightly before peeling and cutting helps the cubes hold their shape.
Freezing is not recommended. Potatoes can become grainy or watery after thawing, while yogurt may separate and look curdled.
Dill, parsley, spring onions, garlic, lemon juice and olive oil all work well with its tangy flavor. Adding chickpeas, boiled eggs or grilled chicken can turn it into a more filling meal.
The potato provides carbohydrate, which can be useful after exercise as part of a recovery meal. Pair it with a more substantial protein source, such as eggs, chicken, fish or legumes, to better support muscle repair.
A yogurt-based version is often fresher tasting and may be lower in fat than a mayonnaise-heavy recipe. The final result still depends on the type of yogurt and any added oil or mayonnaise.
It can be eaten in the evening, but a large portion close to bedtime may worsen bloating or reflux in some people. A moderate serving is usually more comfortable, especially without rich side dishes.
Some people tolerate yogurt better than milk, but tolerance varies widely. Using lactose-free yogurt or starting with a small serving may be a more suitable option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.