Recipe: Potato Salad
Prep Time
45 minutes
Cook Time:
0 minutes
Servings
6 (1-cup) servings
QUICK TIPS
For a change of pace: When tossing together the yogurt mixture and potatoes, stir in any of the following: 2 tablespoons fully-cooked bacon bits, 1 chopped hard-cooked egg, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill weed, 1/2 cup chopped red or green bell pepper, 1/2 cup shredded carrot, 1/2 cup finely chopped broccoli, 1/2 cup frozen whole kernel corn, 3 tablespoons dill (or sweet pickle relish) or 2 tablespoons sliced radishes.
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Potato Salad
One of the best things about potato salad is its versatility. Here, you mix simple potatoes with yogurt, mayonnaise, mustard, celery and red onion to make a basic salad. Then, you stir in a few ingredients (see “Change of Pace” notes below) to add your signature to the salad. Everyone will want your recipe!
INGREDIENTS
- 1 teaspoon salt
- 2 pounds red or white potatoes
- 1/2 cup plain fat-free Greek yogurt or plain low-fat yogurt
- 1/3 cup mayonnaise
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons spicy brown mustard or yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
- Add cold water to large saucepan until 3/4 full. Stir in 1 teaspoon salt.
- Bring water to boiling over high heat.
- Use brush to thoroughly scrub outsides of potatoes. Cut out and throw away any dark spots or sprouts on potatoes. Cut potatoes into 2-inch cubed pieces.
- When water is boiling, add potato pieces. Return to boiling. Reduce heat. Gently boil for 15 to 20 minutes or until the potatoes are tender (easily pierced with a fork).
- Drain water off potatoes. Pat dry with paper towels.
- Stir together yogurt, mayonnaise, celery, onion, mustard, ½ teaspoon salt and pepper.
- When potatoes are cool, remove and throw away peel from potatoes (if desired). Cut into 1-inch pieces.
- Add potatoes to yogurt mixture. Toss until combined.
- Cover and refrigerate for 2 to 24 hours.