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
- â…“cup2% Greek Yogurt
- â…“cupolive 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
-
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.
-
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
-
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.
-
Add pickle, celery, ÂĽ 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:Â 175.27kcal
- Fat:Â 5.73g
- Saturated Fat:Â 1.05g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 1.22g
- Polyunsaturated Fat:Â 3.09g
- Carbohydrates:Â 26.55g
- Fiber:Â 3.43g
- Sugar:Â 2.72g
- Protein:Â 5.03g
- Cholesterol:Â 0.96mg
- Sodium:Â 440.21mg
- Calcium:Â 47.56mg
- Potassium:Â 627.22mg
- Iron:Â 1.20mg
- Vitamin A: 3.60µg
- Vitamin C:Â 27.64mg
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