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Lilly’s Table

 
 
© Lillys-Table.com Photo of Creamy Potato Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Vegan Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Creamy Potato Salad

 

This classic potato salad is slightly creamy with a bit of bite from dijon and extra tang from pickle juice. Add more of the creamy ingredients if you prefer it saucier. If a few other seasonal vegetables are available, mince them up and toss them in.

Ingredients

  • 1½ lb potatoes, yukon gold, red-skinned, etc
  • ¼ cup mayonnaise
  • ½ cup greek yogurt, or more mayonnaise instead
  • 1 tablespoon dijon mustard
  • 2 tablespoons pickle juice
  • 2 pickles, chopped small
  • 2 stalks celery
  • 2 carrots, peeled
  • 2 green onions, thinly sliced
  • ½ teaspoon salt
  • 1 pinch black pepper, more to taste
  • 1 egg, optional, hard-boiled

Serving Size: 4 People

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Preparation Instructions

Place the potatoes with their skins on in a pot of cold water. Bring up to a boil and simmer for 15 minutes or until a knife easily slices all the way through. Remove from the heat, drain and run cold water over them. Dry and cut into 1 inch cubes.

Meanwhile, whisk together the yogurt, mayonnaise, dijon, and pickle juice.

Mince up the pickles, celery, carrots, green onions and any other vegetable that you love in your potato salad.

Peel the hard-boiled egg if using and roughly chop.

Fold all of the ingredients together. Season to taste with the salt and pepper.