Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins


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 calories; protein 4.5g; carbohydrates 32.9g; dietary fiber 2.6g; sugars 1.9g; fat 1.1g; saturated fat 0.3g; cholesterol 0.3mg; vitamin a iu 180.5IU; vitamin c 2.8mg; folate 10.3mcg; calcium 40.2mg; iron 0.2mg; magnesium 5.9mg; potassium 1016.9mg; sodium 279.3mg.

2 starch