Yukon Gold Potato Salad
0
Points®
Total Time
5 hr 15 min
Prep
15 min
Cook
1 hr
Serves
16
Difficulty
Easy
There’s a long-standing on-going potato salad competition among families: Who makes it best? It gets down to so many elements, like what potatoes do you use? What kind of dressing to bind it together? Eggs or no? We use eggs, and cut the mayonnaise with Greek yogurt to lighten up the dressing. Here is a recipe that will at least make it to the final round of the competition. It’s a little tangy, a little sweet, and very creamy, just like a Southern potato salad should be.
Ingredients
Uncooked Yukon gold potato
4 pound(s)
Plain fat free Greek yogurt
½ cup(s)
Mustard
½ cup(s), yellow
Light mayonnaise
¼ cup(s), (preferably Duke's)
Apple cider vinegar
1 Tbsp
Maple syrup
2 tsp, pure
Paprika
1 tsp, sweet paprika, plus more for garnish
Garlic powder
½ tsp
Kosher salt
½ tsp, or more to taste
Black pepper
¼ tsp, coarsely ground, or more to taste
Egg
6 large egg(s), hard-boiled
Scallions
½ cup(s), chopped, sliced
Celery
½ cup(s), chopped, chopped
Unsweetened dill pickle
⅓ cup(s), chopped dill pickles, plus 1 to 3 tsp pickle juice
Celery seed
½ tsp, plus more for garnish
