Zippy Potato Salad

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Serves6 (people)
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  1. To create the Creamy Vinaigrette, put all the olive oil, lemon juice/vinegar, yogurt, and 1/4 teaspoon salt in the bowl and whisk, whisk, whisk. Taste the dressing. Does it need more of anything? If so, add it and taste again.
  2. Put the potatoes and vinegar in the pot. Fill the pot with cold water until it’s about an inch above the potatoes, put the pot on the stove, and bring to a boil over high heat. Put the colander or strainer in the sink.
  3. Cook until the potatoes are tender, 10–15 minutes. Drain the potatoes in the colander or strainer and rinse quickly with cold water. Set them aside to cool a bit while you make the dressing.
  4. Put the Creamy Vinaigrette and mustard in the bowl and mix to combine.
  5. Add the cooled potatoes, parsley, scallions, celery, and salt to the bowl and stir gently with the spatula. Taste the salad. Does it need more dressing or a pinch of salt? If so, add it and taste again.
  6. Serve right away, or cover and refrigerate up to 2 days.

Recipe Tips

*Small boiling potatoes—such as red-skinned, Yukon Gold, or new potatoes—are our  rst choice for this salad, since you don’t need to peel them, they’re easy to cut up, and they hold their shape when you cook them. But if you have larger Russet (or baking) potatoes—the kind with the rough brown skin—just peel them and cut them into smaller pieces before cooking.

No fresh parsley? No problem! Look for the leaves inside your bunch of celery and chop 2 tablespoons of them. They’ll add a fresh, herby flavor to the salad.

Nutrition Facts
Zippy Potato Salad
Amount Per Serving
Calories 280 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 699mg 20%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 7%
Vitamin C 30%
Vitamin D0%
Calcium 3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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