How To Make Rainbow Potato Salad
Rainbow potatoes, celery, dill, & pickles are tossed together with a dressing that’s half yogurt and half mayonnaise to make this colorful potato salad.
Serves:
Ingredients
- 1½lbsmulti-color baby potatoes
- kosher salt
- ⅓cup2% Greek Yogurt
- ⅓cupolive oil mayonnaise,or light mayonnaise
- 1tspyellow Mustard
- 1½tspfresh dill
- freshly ground black pepper,to taste
- 1dill pickle spear,finely chopped
- 1mediumcelery stalk,finely chopped
- 2smallgreen onions,chopped
- 1tbsppickle juice
Instructions
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Place potatoes in a large pot of salted water and bring to a boil. Boil for 10 to 15 minutes, or until fork tender. Drain and set aside to cool.
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Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
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When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
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Add pickle, celery, ¼ teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.
Nutrition
- Calories: 175.27kcal
- Fat: 5.73g
- Saturated Fat: 1.05g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.22g
- Polyunsaturated Fat: 3.09g
- Carbohydrates: 26.55g
- Fiber: 3.43g
- Sugar: 2.72g
- Protein: 5.03g
- Cholesterol: 0.96mg
- Sodium: 440.21mg
- Calcium: 47.56mg
- Potassium: 627.22mg
- Iron: 1.20mg
- Vitamin A: 3.60µg
- Vitamin C: 27.64mg
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