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Mayo-Free Potato Salad

Photo: Kate Sears
Prep time 10 mins
Cook time 25 mins

Serves 8


  • 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

Nutrition 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

How to Make It

  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.