Red Potato Salad
Red potato salad is perfect for potlucks and picnics. We’ve got a lighter version of this classic recipe that means having seconds without the guilt! Subbing Greek yogurt and light mayo for heavier traditional ingredients equals a tasty version with fewer calories.
- 3 pounds red potatoes (cut into 1/2 inch slices)
- 1 teaspoon kosher salt
- 1/2 cup sliced celery
- 1/4 cup diced red onion
- 2 tablespoons fresh chopped dill
- 5 tablespoons apple cider vinegar (divided)
- 1/2 cup plain greek yogurt
- 1/2 cup light mayonnaise
- 1/2 teaspoon kosher salt
- pepper to taste
In a stock pot, cover potatoes and 1 tablespoon kosher salt with water. Bring to a boil and cook potatoes until fork tender, about 5-7 minutes.
In a large bowl, combine 2 tablespoons apple cider vinegar, Greek yogurt, light mayonnaise, salt and pepper until smooth. Set aside.
Drain potatoes in a colander. Let cool 1-2 minutes.
Pour remaining 3 tablespoons apple cider vinegar onto potatoes. Let cool an additional 3-4 minutes.
Add potatoes into the dressing bowl along with the celery, onion, and dill. Serve warm or refrigerate until ready to serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.