Creamy Potato Salad With Yogurt Vinaigrette
Updated Oct. 17, 2023
- Total Time
- 15 minutes
- Cook Time
- 10 to 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium red onion, diced
- ⅓cup vinegar (red or white wine, sherry or apple cider)
- 1 to 2garlic cloves, to taste, minced or puréed
- Salt to taste
- 2teaspoons Dijon mustard
- ¼cup extra virgin olive oil
- ½cup plain low-fat yogurt
- 1tablespoon Hellmann’s or Best Foods Mayonnaise (optional)
- Freshly ground pepper
- 2pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
- 4stalks celery, diced or sliced
- 3tablespoons chopped fresh parsley
- Optional: 2 or 3 hard-cooked eggs, diced
Nutritional analysis per serving (8 servings)
194 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
- Step 2
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.
- Advance preparation: This will keep for four to five days in the refrigerator.
Private Notes
Comments
One cannot have too much celery in potato salad--and I like celery seed too. I have for years been using my vinaigrette as the first round--when the potatoes finish cooking but are still hot. Let them "marinate" a bit and then add everything else and bind it with a mayo and mustard mix. This approach is similar to salade russe, I think. I like the idea of cutting the usual mayo with some yogurt and will try that.
Some reviewers thought this was too "vinegary". In "The Way to Cook" Julia Child suggests dressing potatoes for potato salad with part vinegar and part water saved from cooking the potatoes.
I used Greek yoghurt (the whole milk, not the non-fat variety). I thought it was a bit vinegary also, so after it chilled, I added more plain yoghurt, and that cut the vinegar and made it nice and creamy. People liked it. However, I have to say that my favorite potato salad is my mom's, which is just potatoes, salt, pepper and mayo. Her secret was to add mayo to the potatoes when they were hot, let them chill and then add more mayo. I use salt potatoes, skins and all. People love it.
Modified for what I had on hand - full fat Greek yogurt, apple cider vinegar, no celery, cucumbers, cherry tomatoes, brown mustard. Delicious. Next time, maybe cool potatoes on sheet pan for a few minutes after steaming.
I like the reduced fat in this yogurt version of potato salad. I find both raw onion and garlic too pungent for me (and they leave strong unpleasant aftertastes in my mouth), so I used the boiling-water-softening technique on both the onion and garlic (it's easier than sauteing the two). You can soften whole or half garlic cloves, and them mince them afterwards.
We LOVED this but my group loves tangy. I used a fantastic Sherry wine vinegar and greek yogurt as that was on hand. Delicious. My godson was scarping the bowl... Bacon or pancetta would have been a nice spin, if desired.
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