Serves 4
231 cal · 50 min
Red Potato Salad
Recipe GLPR4ca9975930013a
A light and refreshing red potato salad made with creamy yogurt-based dressing, tender potatoes, crisp celery, and onions. Perfect as a side dish for any meal.
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Ingredients
1 cup plain fat-free yogurt
1/4 cup low-fat mayonnaise
1 tablespoon yellow mustard
4 medium red potatoes, about 1 pound
1/2 cup celery, chopped
1/4 cup onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
In a small bowl, whisk together the yogurt, mayonnaise, and mustard until smooth and combined.
Cover the dressing and refrigerate while preparing the potatoes.
Scrub the red potatoes under cold running water to remove any dirt.
Place the potatoes in a large pot and cover with cold water, ensuring the water level is about 1 inch above the potatoes.
Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes depending on size.
Drain the potatoes in a colander and allow them to cool to room temperature, about 10-15 minutes.
Once cooled, cut the potatoes into bite-sized cubes, leaving the skin on for texture and nutrition.
Transfer the cubed potatoes to a large mixing bowl.
Add the chopped celery, chopped onion, salt, and pepper to the potatoes and gently toss to combine.
Pour the prepared dressing over the potato mixture and fold gently until all ingredients are evenly coated.
Serve immediately or cover and refrigerate until ready to serve. The flavors will meld together beautifully as the salad sits.
