Red potato salad
1 - 3
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
A basic potato salad recipe gets a flavor 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(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
⅓ cup(s), chopped
Fresh parsley
3 Tbsp, finely chopped