Classic Potato Salad

United States Potato Board
  • Yield: 4 to 6 servings
  • Prep: 15 mins
  • Cook: 12 mins

To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.


1 1/2pounds red potatoes*
1cup nonfat plain yogurt
1/3cup minced red onion
1/3cup thinly sliced celery
1/4cup minced dill pickles plus 1 tablespoon juice from jar
1/2tablespoon yellow mustard
1/4teaspoon sea salt
-- Freshly ground black pepper to taste
-- Chopped fresh parsley



  1. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. Makes 4 servings.
Note: Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients

Nutritional Info *per serving

  • Calories 180
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 530mg
  • Potassium 714mg
  • Carbohydrate 41g
  • Fiber 4g
  • Sugars 6g
  • Protein 6g