Red Potato Salad

5 from 3 votes

This red potato salad recipe is made with a mixture of Greek yogurt, mayo, lemon juice, and other classic potato salad ingredients. It makes a great side to any summer meal.

Prep 20

Cook 10

Total 30

Fat 9

Carbs 38

Protein 9

Yield

Ingredients

3 lbs. red potatoes cut into 1/2 inch chunks
1 cup plain Greek yogurt
1/4 cup mayo
2 tablespoons lemon juice
2 tablespoons pickle juice
2 tablespoons fresh dill minced
1/2 cup dill pickles minced
4 green onions separated and the white part minced
2 tablespoons dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

Add the potatoes to a large pot and add water to the pot so that the potatoes are completely submerged in water.
Bring the water to a boil over medium/high heat.
Turn heat to low and let the potatoes simmer for 8-10 minutes or until the potatoes are fork tender.
Meanwhile, add the Greek yogurt, mayo, lemon juice, pickle juice, minced pickles, fresh dill, green onions, dijon, salt, and pepper to a large bowl. Mix everything together until combined.
Strain potatoes and rinse them with cold water.
Let the potatoes cool and be sure to strain as much water as you can from the potatoes.
Add potatoes to the sauce and mix until the potatoes are covered in sauce.
Use a wooden spoon or a fork to smash some of the potato pieces.
Eat immediately or refrigerate for 30 minutes to 1 hour and serve chilled.

Nutrition Facts