Rainbow Potato Salad
User Reviews
5
Rainbow Potato Salad
Description
Rainbow Potato Salad features a variety of baby potatoes cooked until fork-tender, then partially peeled and mashed to offer contrasting textures. The creamy dressing, made from Greek yogurt, mayonnaise, yellow mustard, and fresh dill, coats the potatoes and enhances their natural flavor. Chopped dill pickles and celery add crunch and a slight tartness, balanced by green onions for mild pungency. Seasoned with salt and freshly ground black pepper, the salad is gently tossed to combine all components evenly.
The salad offers a combination of smooth and chunky textures with a mild tang from the pickle juice and pickles, complemented by fresh herbs that lift the flavor. Boiling the potatoes in salted water ensures they are perfectly seasoned from within. The partial peeling gives some potatoes a tender skin offering that adds earthiness and color contrast.
This salad can be served chilled or at room temperature, making it suitable alongside grilled meats, sandwiches, or as part of a picnic spread. Its colorful presentation and balanced texture make it a versatile accompaniment for various meals.
Ingredients
- 1 ½ pounds baby potato multi-color
- kosher salt
- 1/3 cup Greek yogurt 2% fat
- 1/3 cup mayonnaise or light mayonnaise, olive oil
- 1 teaspoon yellow mustard
- 1 ½ teaspoon dill fresh
- black pepper to taste, freshly ground
- 1 dill pickle finely chopped, spear
- 1 celery finely chopped, medium stalk
- 2 green onion chopped, small
- 1 tablespoon pickle juice
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 DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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