Wisconsin Potato and Vegetable Growers Association

Classic Potato Salad

Classic Potato Salad

To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.
3 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr 40 mins
Course Side Dish
Servings 4
Calories 34 kcal

Ingredients
  

  • 1 1/2 lbs. red potatoes*
  • 1 cup Nonfat plain yogurt
  • 1/3 cup minced red onion
  • 1/3 cup thinly sliced celery
  • 1/4 cup minced dill pickles plus 1 TBSP juice from jar
  • 1/2 Tbsp yellow mustard
  • 1/4 tsp Sea salt
  • Freshly ground pepper to taste Chopped fresh parsley
  • Chopped fresh parsley

Instructions
 

  • Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
  • Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
  • Makes 4 servings. Calories: 180 per serving
  • *Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking & cooling, but before tossing with remaining ingredients.

Nutrition

Calories: 34kcalCarbohydrates: 5gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 193mgPotassium: 156mgSugar: 5gVitamin A: 4IUVitamin C: 1mgCalcium: 122mgIron: 1mg
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