Best Potato Salad With Yogurt And Mint Dressing Recipes

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Healthier Creamy Yogurt Salad Dressings image

Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!

Provided by Nagi

Time 10m

Number Of Ingredients 41

Ingredients

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

Steps:

Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
Use milk to adjust to desired consistency.
Blitz in a food processor until smooth. Use milk to adjust consistency.

POTATO SALAD WITH YOGURT-AND-MINT DRESSING

Potato Salad With Yogurt-and-Mint Dressing image

Provided by Molly O'Neill

Categories easy, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds fingerling or other small potatoes, halved
1 cup whole-milk yogurt
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove minced garlic
2 scallions, thinly sliced
1/2 cup mint leaves, thinly sliced

Steps:

Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 3 grams

CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE

Creamy Potato Salad With Yogurt Vinaigrette image

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients 13

Ingredients

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

Steps:

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.
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.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON POTATO SALAD WITH MINT

Lemon Potato Salad With Mint image

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

Provided by Melissa Clark

Categories lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

Steps:

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram