Red Potato Salad
- Total Time
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)
light mayonnaise5 Tbsp
plain low fat Greek yogurt5 Tbsp
apple cider vinegar1 ½ Tbsp, or to taste
Dijon mustard2 tsp, or to taste
table salt¾ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
uncooked celery3 rib(s), medium, chopped
uncooked red onion(s)¾ cup(s), chopped
low-sodium dill pickles⅓ cup(s), chopped
fresh parsley3 Tbsp, finely chopped
- 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.
- Meanwhile, in a large bowl, combine mayonnaise, yogurt, vinegar, mustard, salt and pepper.
- 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.