Creamy Potato Salad

Photo: Howard L. Puckett; Styling: Cindy Manning

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.

Yield: Serves 8 (serving size: about ¾ cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 7 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.2g
  • Carbohydrate: 22g
  • Fiber: 2.3g
  • Cholesterol: 9mg
  • Iron: 1.1mg
  • Sodium: 301mg
  • Calcium: 30mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

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

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