Creamy Red Potato Salad
Enliven your summer meals with Creamy Red Potato Salad! This summer staple is easy to make with red potatoes, crunchy celery and red onion, hard boiled eggs, tossed in a tangy Greek yogurt and mayonnaise dressing flecked with fresh parsley. It pairs well with everything from burgers to grilled chicken and makes a great picnic side with sandwiches.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: LUNCH, salad + dressing, sides
Cuisine: American, gluten free, vegetarian
Servings: 6 servings
Calories: 182kcal
- 2 pounds small red potatoes
- 2/3 cup diced red onion
- 2/3 cup diced celery
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons red wine vinegar
- 4 large hard boiled eggs chopped
- Handful fresh chopped parsley
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Cut potatoes into quarters and put into a medium pot. Add enough cold water in the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).
Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.
Gently mix in hard boiled eggs and parsley. Adjust seasonings and enjoy!
Homemade potato salad will keep three to five days in an airtight container in the refrigerator. Potato salad does not freeze well.
If your potato salad has set out for over two hours (at a picnic or potluck), it should be discarded. Don't take a chance with food poisoning.
Serving: 1cup | Calories: 182kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 354mg | Potassium: 489mg | Fiber: 2g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg