Red potato salad
1
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
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