Potato salad gets invited to nearly every summer barbecue because it's the perfect complement to anything that comes off the grill. Starchy, saucy, and refreshing, it's pure comfort food—a crowd-pleaser that can be made ahead. And while it may be a salad, it's hardly summer-figure-friendly. The classic mayo-based version sneaks in more than 300 calories and 23g fat—a not-so-skinny accompaniment to all that rich barbecue. This month, we set out to summer-ize this picnic favorite.
Classic 319 calories per serving 23.5 grams total fat 648 milligrams sodium
Makeover 163 calories per serving 6.4 grams total fat 286 milligrams sodium
To start, we thought we'd make the dish look and taste more like an actual salad—with greens. To replace the heavy mayo, we whir up a quick herby pesto, using Greek yogurt and a hint of olive oil mayo instead of oil to keep our dressing creamy like the original but with far less fat and fewer calories. The pesto perfectly coats tender fingerling potatoes—a fun farmers' market find that gives this dish a buttery, nutty boost. The potatoes sit on a bed of lightly dressed arugula and juicy ripe tomatoes, then get topped with a sprinkle of dill. This refreshing summer side has half the calories and far less fat than the original, making it worthy of being called a salad.