Rainbow Potato Salad

Name: Rainbow Potato Salad
Total time: 25 min
Yield: 5 Servings
Ingredients: 1 ½ pounds multi-color baby potatoes; kosher salt; 1/3 cup 2% Greek yogurt; 1/3 cup olive oil mayonnaise; 1 teaspoon yellow mustard; 1 ½ teaspoon fresh dill; freshly ground black pepper; 1 dill pickle spear; 1 medium celery stalk; 2 small green onions; 1 tablespoon pickle juice

User Reviews

5.0

114 reviews

Excellent

Total Time
25 mins
Servings
5 Servings
Calories
178 kcal
Course
Side Dish
Cuisine
American

Rainbow Potato Salad

Iris Warren

Report

This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long

Share:

I Made This!

85 people made this

Print

25 people printed this

Save this

68 people saved this

Ingredients

Servings

1 ½ pounds multi-color baby potatoes
kosher salt
1/3 cup 2% Greek yogurt
1/3 cup olive oil mayonnaise (or light mayonnaise)
1 teaspoon yellow mustard
1 ½ teaspoon fresh dill
freshly ground black pepper (to taste)
1 dill pickle spear (finely chopped)
1 medium celery stalk (finely chopped)
2 small green onions (chopped)
1 tablespoon pickle juice

Add to Shopping List

Instructions

Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 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, 1/4 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 Information

Show Details

Serving 3/4 cup Calories 178kcal (9%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 7g (11%) Cholesterol 7mg (2%) Sodium 373mg (16%) Fiber 3g (12%) Sugar 2g (4%)