Potato Salad
A fresh take on potato salad with no eggs, roasted potatoes, crunchy veggies, and a tangy mayo-yogurt dressing. Light, flavorful, and full of texture.
Ingredients
For the salad:
- 2 lbs Potatoes
- ½ Cup Celery (Diced)
- ½ Cup Pickles (Diced)
- ¼ Cup Red Onions (Diced)
- ½ Cup Radishes (Sliced)
- 3 Tbsp Chopped Parsley
- 2 Tbsp Chopped Chives
- 2 Tbsp Oil
For the sauce:
- ¼ Cup Mayonnaise
- ⅛ Cup Greek Yogurt
- 1 Tbsp Dijon Mustard
- 3 Tbsp Pickle Juice
- 2 Tbsp Red Wine Vinegar
- Salt & Pepper
Instructions
- Wash the potatoes then add them whole into a pot. Cover them with water and add some salt. Boil them until fork tender (about 20–25 minutes). Drain and let cool slightly, then cut into bite-size pieces.
- Add the potatoes to a baking tray, drizzle with oil, and bake at 400°F (200°C) for about 30 minutes or until golden and crispy. Let them cool to room temperature.
- To prep the veggies: Wash all the vegetables then dice the celery, pickles, and red onion. Slice the radishes. Chop the parsley and chives.
- To make the dressing: In a bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, red wine vinegar, salt, and pepper.
- Once the potatoes are fully cooled, combine them with the veggies and dressing. Mix gently and serve at room temperature.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 2.9gFat: 11.6g
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