Skip to Content
Menu

Two-Potato Salad with Dill Dressing

  • Save Recipe
  • Prep 15 min
  • Total 4 hr 45 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Make a dilly of a potato salad using both white and sweet potatoes.
Updated Aug 11, 2017
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1/2 cup Yoplait® Original plain nonfat yogurt
  • 1 tablespoon fat-free mayonnaise or salad dressing
  • 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 large white potato, cooked and cubed (2 cups)
  • 1 large sweet potato, cooked and cubed (2 cups)
  • 1 small stalk celery, chopped (1/3 cup)
  • 1/4 cup sliced radishes
  • 2 medium green onions, chopped (2 tablespoons)

Steps

  • 1
    In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
  • 2
    Cover and refrigerate about 4 hours or until chilled.

Tips from the Betty Crocker Kitchens

  • tip 1
    Round red or white potatoes are best for potato salad because they hold their shape when cooked.
  • tip 2
    Yogurts that contain live cultures are often well tolerated by people who are lactose intolerant. The naturally occurring bacteria in yogurt may help break down lactose, making it more digestible. Read labels to find those with "live cultures."

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
0
% Daily Value*:
Vitamin A
100%
100%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">