Side
Classic Potato Salad
Creamy mayonnaise and yogurt mingle with Dijon mustard and onion to coat tender potatoes, while chopped eggs and celery add richness and crunch. Chilled until the flavors meld, each bite tastes bright, velvety, and satisfying.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 10
Nutrition per Serving
- Calories
- 146
- Protein
- 5g
- Carbs
- 24g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 325mg
Ingredients
- 2 1/2 lb yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
- 3/4 tsp salt, divided
- 1/2 cup mayonnaise
- 1/2 cup low-fat plain yogurt
- 1/4 cup finely chopped onion
- 2 tbsp Dijon mustard
- 1/2 tsp ground pepper
- 2 hard-boiled eggs, chopped
- 1 cup chopped celery
Instructions
- Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
- Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, eggs and celery; stir well to coat. Serve at room temperature or refrigerate until cold.