Red Potato Salad
1
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
A basic potato salad recipe gets a flavour boost with the incorporation of fresh parsley and dill pickles. The dressing’s creamy but light, and is made with Greek yogurt, reduced-fat mayo, apple cider vinegar, and a touch of Dijon mustard. Tossing the red potatoes with the dressing while they're still warm allows the potatoes to absorb the dressing so much better. You can also personalize this potato salad with your favorite herbs: tarragon and/or dill are especially great additions. This is a versatile recipe to help encourage you to eat more veggies; try adding a handful of cut green beans to the cooking water 5 minutes before the potatoes will be done.
Ingredients
Uncooked red potato
2 pound(s), cut into bite-size chunks (about 7 cups)
Reduced calorie mayonnaise
5 tbsp(s)
Plain lowfat Greek yogurt
5 tbsp(s)
Apple cider vinegar
1½ tbsp(s), or to taste
Dijon mustard
2 tsp(s), or to taste
Table salt
¾ tsp(s), or to taste
Black pepper
¼ tsp(s), freshly ground, or to taste
Celery
3 stalk(s), medium, chopped
Red onion
¾ cup(s), sliced, chopped
Low-sodium dill pickles
⅓ cup(s), chopped
Fresh parsley
3 tbsp(s), finely chopped
Instructions
1
Put potatoes in a large saucepan and cover with lightly salted water. Bring to a boil over high heat; reduce heat to medium and simmer until potatoes are fork-tender, about 7 to 10 minutes.
2
Meanwhile, in a large bowl, combine mayonnaise, yogurt, vinegar, mustard, salt and pepper.
3
Drain potatoes (do not rinse); add warm potatoes to bowl with dressing and toss to coat. Add celery, onion, pickles and parsley; gently toss to combine. Cover and refrigerate until chilled, at least 1 hour. Yields about 3/4 cup per serving.
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