Yukon Gold Potato Salad
3
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
0.5 cup(s)
Mustard
0.5 cup(s)
Light mayonnaise
0.25 cup(s)
Apple cider vinegar
1 Tbsp
Maple syrup
2 tsp
Paprika
1 tsp
Garlic powder
0.5 tsp
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Egg
6 large egg(s)
Scallions
0.5 cup(s), chopped or sliced
Celery
0.5 cup(s), chopped
Unsweetened dill pickle
0.333 cup(s)
Celery seeds
0.5 tsp
Instructions
1
Place potatoes in medium saucepan and add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and let cool completely. Peel potatoes and cut into 11⁄2-inch pieces.
2
In large bowl, whisk yogurt, mustard, mayonnaise, vinegar, maple syrup, 1 tsp paprika, garlic powder, 1⁄2 tsp salt, and 1⁄4 tsp black pepper. Add 1⁄2 cup potatoes and 1 egg to bowl and mash with fork or potato masher until chunky paste forms. Fold in remaining potatoes.
3
Coarsely chop remaining 5 eggs. Add eggs to bowl and fold into potatoes. Mix in scallions, celery, pickles with pickle juice, and 1⁄2 tsp celery seeds. Season to taste with salt and black pepper. Garnish with more paprika and celery seeds. Cover and chill for at least 4 hours or up to overnight.
4
Serving size: 1⁄2 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.