Rainbow Potato Salad Recipe

Rainbow Potato Salad Recipe

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.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • lbsmulti-color baby potatoes
  • kosher salt
  • cup2% Greek Yogurt
  • cupolive oil mayonnaise,or light mayonnaise
  • 1tspyellow Mustard
  • tspfresh dill
  • freshly ground black pepper,to taste
  • 1dill pickle spear,finely chopped
  • 1mediumcelery stalk,finely chopped
  • 2smallgreen onions,chopped
  • 1tbsppickle juice


  1. 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.

  2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.

  3. 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.

  4. 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.


  • 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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