Red Potato Salad

The classic BBQ side dish gets a healthy makeover!
Photo by Lauren Z.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1 3/4

    lbs red potatoes, scrubbed and chopped into 3/4-inch pieces

  • 1/4

    cup canola mayonnaise

  • 1/2

    cup plain 2% Greek yogurt

  • 1

    Tbsp white wine vinegar

  • 1

    tsp country Dijon mustard

  • 2

    Tbsp dill pickle juice

  • 1/4

    cup thinly sliced green onions

  • Kosher salt and freshly ground black pepper, to taste

Directions

Place chopped potatoes in a medium pot, cover with cold water, and set over high heat. Bring water just to a boil, reduce heat to low, and simmer until potatoes are fork tender, about 10-15 minutes. Drain potatoes and set aside to cool slightly. In a medium bowl whisk together the mayo, yogurt, vinegar, mustard, pickle juice, and green onions. Season to taste with salt and pepper. Fold in the cooked potatoes, cover bowl, and chill until cold (at least 2 hours). Taste and season again with salt and pepper before serving.

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