Mayo-Free Potato Salad

Mayo-Free Potato Salad
Photo: Kate Sears

Serves 8

Cost per Serving:



+ Add To Shopping List
3 pounds small red-skinned potatoes, scrubbed
Salt and pepper
3/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 ribs celery, thinly sliced
1 small shallot, minced
2 tablespoons chopped chives


Prep: 10 Minutes
Cook: 25 Minutes

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot; cover. Let stand, off heat, until softened, about 10 minutes more.

2. In a small bowl, whisk together yogurt, mustard and vinegar.

3. When potatoes are cool enough to handle, cut into quarters. Place in a large bowl and add celery, shallot and chives. Add yogurt mixture, season with salt and pepper and gently stir.

Created date

May 2015

Nutritional Information

Calories 139
Fat 1 g
Satfat 0.0 g
Protein 5 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 1 mg
Sodium 91 mg