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)
Reduced calorie mayonnaise
5 Tbsp
Plain fat free Greek yogurt
5 Tbsp
Apple cider vinegar
1½ Tbsp
Dijon mustard
2 tsp
Table salt
¾ tsp
Black pepper
¼ tsp
Celery
3 rib(s), medium
Red onion
¾ cup(s), chopped
Low-sodium dill pickles
⅓ cup(s)
Fresh parsley
3 Tbsp
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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