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Red potato salad

Name: Red potato salad
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 8 servings
Ingredients: 2 pound(s) uncooked red potato(es) cut into bite-size chunks (about 7 cups); 5 Tbsp reduced calorie mayonnaise; 5 Tbsp plain lowfat Greek yogurt; 1.5 Tbsp apple cider vinegar or to taste; 2 tsp Dijon mustard or to taste; 0.75 tsp table salt or to taste; 0.25 tsp black pepper freshly ground, or to taste; 3 rib(s), medium uncooked celery chopped; 0.75 cup(s), chopped uncooked red onion(s); 0.333 cup(s) low-sodium dill pickles chopped; 3 Tbsp fresh parsley finely chopped

Smartpoints value per serving

Total Time

1 hr 25 min

Prep

15 min

Cook

10 min

Serves

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

Instructions

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.

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