Serves 4
292 cal · 35 min
Classic Potato Salad
Recipe GLPR1102b995fad807
A fresh and light potato salad featuring tender new potatoes tossed with a tangy yogurt and mustard dressing, brightened with crisp celery, green onions, and aromatic fresh parsley. This vibrant side dish is perfect for picnics, barbecues, or as a wholesome complement to grilled meats and vegetables.
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Ingredients
15 new potatoes, quartered
2 tablespoons plain nonfat Greek yogurt
2 tablespoons vegetable oil
6 teaspoons yellow mustard
3 celery stalks, chopped
2 scallions, whites and greens, chopped
1/2 cup fresh parsley leaves, chopped
Directions
Place the quartered potatoes in a large pot and cover completely with cold water.
Bring the water to a boil over high heat and cook the potatoes until tender and easily pierced with a fork, about 15–20 minutes.
Drain the potatoes in a colander and transfer to a bowl. Allow them to cool to room temperature, about 10 minutes.
While the potatoes cool, whisk together the Greek yogurt, vegetable oil, and yellow mustard in a small bowl until smooth and well combined.
Pour the yogurt dressing over the cooled potatoes and gently fold together until all potatoes are evenly coated.
Fold in the chopped celery, scallions, and fresh parsley until evenly distributed throughout the salad.
Serve immediately at room temperature, or cover and refrigerate for up to 2 days before serving.
