Red Potato Salad
This all-time favorite mix of tender potatoes, celery, and onions has been updated with a tangy yogurt sauce. This classic side is sure to please a hungry family or backyard BBQ guests.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup
231
Calories
8g
Protein
42g
Carbs
4g
Fat
4g
Fiber
8g
Sugar
546mg
Sodium
Saturated Fat 1 g · Cholesterol 4 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
yogurt, plain fat-free
1 cup
mayonnaise, low-fat
1/4 cup
yellow mustard
1 tablespoon
red potatoes
4 medium · about 1 pound
celery, chopped
1/2 cup
onion, finely chopped
1/4 cup
salt
1/2 teaspoon
pepper
1/4 teaspoon
Instructions
- 1
To prepare sauce, combine yogurt, mayonnaise and mustard in a small bowl. Mix well and refrigerate.
- 2
Wash potatoes and place in pot. Cover with water about 1 inch above potatoes.
- 3
Bring water and potatoes to a boil and simmer until potatoes are fork tender.
- 4
Drain potatoes and set aside to cool.
- 5
When potatoes are cooled, cut into bite-sized cubes. Place cut potatoes into large bowl.
- 6
Add celery, onions, salt, and pepper to potatoes. Top with sauce and mix well.
- 7
Garnish with parsley and enjoy.
Notes
- •Red or white potatoes can be used.
- •Dijon mustard can be substituted for yellow mustard.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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