Fresh parsley and dill add depth to this creamy potato salad.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Cover potatoes with cold water in a medium saucepan and add salt. Bring to a boil and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Toss with vinegar and season generously with pepper. Set the potatoes aside to cool.

  • Whisk together yogurt, mayonnaise and mustard in a small bowl. Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine. Season with salt and pepper.

Nutrition Facts

164.1 calories; protein 4.5g 9% DV; carbohydrates 32.9g 11% DV; exchange other carbs 2; dietary fiber 2.6g 11% DV; sugars 1.9g; fat 1.1g 2% DV; saturated fat 0.3g 1% DV; cholesterol 0.3mg; vitamin a iu 180.5IU 4% DV; vitamin c 2.8mg 5% DV; folate 10.3mcg 3% DV; calcium 40.2mg 4% DV; iron 0.2mg 1% DV; magnesium 5.9mg 2% DV; potassium 1016.9mg 29% DV; sodium 279.3mg 11% DV; thiaminmg 1% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
I used plain non-fat Greek yogurt instead of the regular yogurt and sprinkle of dried dill instead of fresh. It was delicious. Everyone at the barbeque raved over it and no one knew it was low-fat. Using red potatoes gave the salad a nice color contrast. This will be my go-to potato salad from now on. Read More