Fresh Dill Yogurt Potato Salad

Fresh Dill Yogurt Potato Salad

Easy and family pleasing for your next backyard cookout; yogurt and dill combine for a delicious dressing.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

Salad
4
unpeeled medium red potatoes (about 1 1/ 2 lb), diced
1/3
cup sliced celery
1/4
cup chopped red onion
3/4
teaspoon salt
1/8
teaspoon fresh ground black pepper
Dressing
1
container (6 oz) Yoplait® Greek Fat Free plain yogurt
2
tablespoons chopped fresh dill weed or 1 teaspoon dried dill
1
tablespoon honey mustard
  1. In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
  2. In large bowl, mix potatoes and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make Ahead
Prepare this potato salad a day ahead; cover and refrigerate. Just before serving, moisten with 1 to 2 tablespoons milk, if necessary.
Substitution
You can use Yukon Gold potatoes instead of the red potatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 260mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.