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5.0 from 114 votes

Rainbow Potato Salad

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  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, 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

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%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 178

% 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.