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Photo of Red potato salad by WW

Red potato salad

3
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Tossing the red potatoes with the dressing while they're still warm allows the potatoes to absorb the dressing so much better. The addition of fresh parsley and dill pickles gives this classic deli side dish a big flavor boost.

Ingredients

Uncooked red potato

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

Reduced calorie mayonnaise

5 Tbsp

Plain fat free 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

Celery

3 rib(s), medium, chopped

Red onion

¾ cup(s), chopped

Low-sodium dill pickles

⅓ cup(s), chopped

Fresh parsley

3 Tbsp, 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.
  4. Serving size: about 3/4 cup

Notes

Add a handful of cut green beans to the cooking water 5 minutes before the potatoes will be done for a burst of color, texture, and flavor.

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