Ingredients for Yogurty New Potato Salad
- Tiny New Potatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- Green Onions
- 1/2 cup thinly sliced radishes
- Dill Pickles
- Plain 2% Yogurt
- Fresh Parsley
- Light Mayonnaise
- Dijon Mustard
- 1/2 teaspoon salt
- Cayenne Pepper
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How to Make Yogurty New Potato Salad
- Boil 1 pound of new potatoes in a saucepan of salted water until tender but firm (10-12 minutes). Drain and immediately rinse under cold water to stop the cooking process.
- Once cool enough to handle, cut the potatoes into quarters and place them in a large bowl.
- Add 1/2 cup chopped carrots, 1/2 cup chopped celery, 1/4 cup finely chopped red onion, 1/2 cup thinly sliced radishes, 1/4 cup chopped dill pickles, 1 cup plain Greek yogurt, 1/4 cup chopped fresh parsley, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and a pinch of cayenne pepper to the bowl.
- Gently toss all ingredients until the potatoes are evenly coated with the creamy dressing.
- Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to meld and the salad to chill thoroughly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
2g
Carbs
3g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Salads Side Dishes Potatoes Vegetables Canadian Easy Potluck Dinner Party Holiday Event Kid Friendly Picnic Dietary Spicy Comfort Food Independence Day British Columbian Taste Mood To Go Equipment Grilling
