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Creamy Potato Salad

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Ingredients

  • 2 lbs red potatoes, cut into 3/4" pieces
  • salt and pepper
  • 2 T white vinegar
  • 1/4 cup light mayonnaise
  • 1/4 cup nonfat Greek yogurt
  • 1 1/2 T sweet pickle relish
  • 1 T Dijon mustard
  • 2 scallions, green parts only, sliced thin

Details

Preparation

Step 1

1. Bring potatoes, 2 T salt, and enough water to cover by 1" to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender,a bout 10 mins.

2. Reserve 1/4 cup cooking water. Drain potatoes thoroughly then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potatoes to medium bowl; reserve. Refrigerate remaining potatoes until cooled, about 30 mins.

3. Using potato masher, mash reserved hot potatoes with 3 T reserved cooking water until smooth, adding remaining cooking water as needed. Stir mayo, yogur, relish, mustard 1/2 tsp salt and 1/4 tsp pepper into mashed potato. Refrigerate mixture until cooled, about 15 mins.

4. Add potato dressing to cooled potatoes, stirring until evenly coated. Stir in scallions, cover and refrigerate for 30 mins. Season with salt and pepper to taste. Serve. Salad can be refrigerated for up to 2 days.

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