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Creamy Potato Salad

Photo: Howard L. Puckett; Styling: Cindy Manning
Hands-on time 7 mins
Total time 35 mins
Yield Serves 8 (serving size: about ¾ cup)
True to its name, this is a very creamy and rich traditional-flavored potato salad. Serve at your next cookout and wait for the rave reviews. It's quick to make; the only chopping is potatoes and green onions and you can combine the dressing while the potatoes cook.


  • 2 pounds red potatoes, cut into 1/2-inch pieces
  • 1/2 cup reduced-fat canola mayonnaise
  • 1/4 cup chopped green onions
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 2 tablespoons prepared mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 (2-ounce) jar diced pimientos, drained

Nutrition Information

  • calories 148
  • fat 5.7 g
  • satfat 0.8 g
  • monofat 2.4 g
  • polyfat 1.2 g
  • protein 3.2 g
  • carbohydrate 22 g
  • fiber 2.3 g
  • cholesterol 9 mg
  • iron 1.1 mg
  • sodium 301 mg
  • calcium 30 mg

How to Make It

  1. Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.

  2. Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Serve at room temperature or chilled.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.