Red Potato Salad
This all-time favorite mix of tender potatoes, celery, and onions has been updated with a tangy yogurt sauce. This classic side is sure to please a hungry family or backyard BBQ guests.
contains dairycontains eggs
Ingredients
US
Metric
- 1 cup yogurt, plain fat-free
- 1/4 cup mayonnaise, low-fat
- 1 tablespoon yellow mustard
- 4 medium red potatoes (about 1 pound)
- 1/2 cup celery, chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Make it lactose-friendly
- 1 cup yogurt, plain fat-free → lactose-free or coconut yogurt
Steps
- To prepare sauce, combine yogurt, mayonnaise and mustard in a small bowl. Mix well and refrigerate.
- Wash potatoes and place in pot. Cover with water about 1 inch above potatoes.
- Bring water and potatoes to a boil and simmer until potatoes are fork tender.
- Drain potatoes and set aside to cool.
- When potatoes are cooled, cut into bite-sized cubes. Place cut potatoes into large bowl.
- Add celery, onions, salt, and pepper to potatoes. Top with sauce and mix well.
- Garnish with parsley and enjoy.
Nutrition (per serving)
| Calories | 236 |
|---|---|
| Protein | 8.0 g |
| Fat | 5.0 g |
| Carbs | 41.0 g |
| Fiber | 4.0 g |
| Sodium | 488 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)