Best Creamy Potato Salad With Yogurt Vinaigrette Recipes

Creamy Potato Salad image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

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 image

Provided by Gwanny Hill

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb small red potato, cooked and quartered
3/4 cup chopped celery (Omit celery if on low sodium diet) (optional)
2 bunches green onions, chopped,using some of green part
1/2 cup plain fat-free yogurt
1/2 cup sour cream (regular, not fat-free)
1/2 cup mayonnaise (regular, not fat-free)
salt, to taste
pepper, to taste
1/2 teaspoon dried dill weed

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