Red Potato Salad

Total Time
1 hr 25 min
15 min
10 min
Basic potato salad gets a flavor boost with the addition of fresh parsley and dill pickles. The dressing’s creamy but light, made with Greek yogurt, reduced-fat mayo and a touch of Dijon.


uncooked red potato(es)

2 pound(s), cut into bite-size chunks (about 7 cups)

reduced calorie mayonnaise

5 Tbsp

plain lowfat Greek yogurt

5 Tbsp

apple cider vinegar

1½ Tbsp, or to taste

Dijon mustard

2 tsp, or to taste

table salt

¾ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

uncooked celery

3 rib(s), medium, chopped

uncooked red onion(s)

¾ cup(s), chopped

low-sodium dill pickles

cup(s), chopped

fresh parsley

3 Tbsp, finely chopped


  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.


Tossing the potatoes with the dressing while still warm allows the potatoes to absorb the flavor better.Personalize this potato salad with your favorite herbs: tarragon and/or dill are especially great additions.Eat more veggies! Try adding a handful of cut green beans to the cooking water 5 minutes before the potatoes will be done.

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