Creamy Potato Salad With Yogurt Vinaigrette Recipes
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
YOGURT AND SOUR CREAM POTATO SALAD
I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this.
Provided by Gwanny Hill
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Scrup potatoes, quarter and boil gently until tender, leaving skins on.
- Drain and pour into a bowl with cover.
- Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
- Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
- Pour over potatoes, stir gently, cover and chill until ready to serve.
- Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
- NOTE: Use additional yogurt mixture if salad seems too dry.
Nutrition Facts : Calories 150.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 10.4, Sodium 132.2, Carbohydrate 17.4, Fiber 2, Sugar 3.3, Protein 3.2
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