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Creamy Red Potato Salad

  • 30 m
  • 30 m
Patsy Jamieson
“A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.”


    • 3 pounds red potatoes, scrubbed and cut into 1-inch pieces
    • 1 teaspoon salt
    • 1 tablespoon cider vinegar
    • Freshly ground pepper, to taste
    • ½ cup nonfat plain yogurt
    • ¼ cup reduced-fat mayonnaise
    • 2 tablespoons Dijon mustard
    • ⅔ cup chopped celery
    • ½ cup chopped scallions
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh dill


  • 1 Cover potatoes with cold water in a large saucepan; add salt and bring to a boil over medium heat. Cook until tender, 7 to 9 minutes. Drain the potatoes and place in a large bowl. Toss with vinegar and season with pepper. Let cool.
  • 2 Whisk together yogurt, mayonnaise and mustard in a small bowl. Add to the potatoes, along with celery, scallions, parsley and dill, stirring gently to combine. Taste and adjust seasonings with salt and pepper.
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