Name: Rainbow Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: 1½ lbs multi-color baby potatoes; kosher salt; ⅓ cup 2% Greek Yogurt; ⅓ cup olive oil mayonnaise; 1 tsp Yellow Mustard; 1½ tsp fresh dill; freshly ground black pepper; 1 dill pickle spear; 1 medium celery stalk; 2 small Green Onions; 1 tbsp Pickle Juice

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

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

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, 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.