EAsy Homemade Potato Salad

Potato salad is a great side dish for a variety of entrees. This recipe calls for Yukon Gold potatoes, but these can be replaced with any variety of potato, including Russet potatoes, red potatoes, or fingerling potatoes.

Yield
6 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour
Ingredients
2 lb Yukon gold potatoes (peeled and cut into medium-sized cubes )
2 Tbsp white vinegar
2 Tbsp yellow mustard
1/2 C plain Greek yogurt (regular or low fat)
1/4 C sour cream (regular or low-fat)
1/2 tsp kosher salt
Freshly ground black pepper to taste
1/4 C pickles, chopped
2 green onions, sliced
1/4 small red onion, chopped
2 ribs celery
1/4 C chopped parsley or dill (Or can substitute 4 tsp. dried parsley or dill)
Instructions

1. Place the potatoes in a large pot with salted cold water, making sure that the potatoes are completely submerged in water. Bring to a boil over high heat and reduce heat to medium-low once boiling and simmer until the potatoes
are tender, about 10-15 minutes.

2. Drain the potatoes thoroughly and add them back to the hot pot to dry completely. Drizzle the vinegar over the
warm potatoes and toss gently until evenly coated.


3. Transfer the dressed potatoes into a large bowl. Cover and refrigerate until cold, about 30 minutes.


4. Mix the mustard with the sour cream, Greek yogurt, salt, and pepper.


5. Remove the potatoes from the fridge and add the Greek yogurt mixture and remaining ingredients. Gently mix
with the cooled potatoes. Refrigerate until well chilled, about 30 minutes. Enjoy!


 

Notes

Per Serving: Calories 179, Protein 6.6 g, Saturated Fat 1.5 g, Sodium 212.9 mg, Fiber 4.3 g, Sugars 5 g
This recipe was adapted from www.errenskitchen.com.