Rainbow Potato Salad
This delightful potato salad features a vibrant mix of rainbow-hued potatoes, crunchy celery, tangy pickles, and fragrant dill. It’s been made a bit healthier by blending equal parts mayonnaise and yogurt, creating a deliciously creamy texture. Ideal for summer picnics and backyard gatherings, this dish is sure to be a hit!
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Ingredients
- 1 ½ pounds multi-color baby potatoes
- Kosher salt
- 1 ½ teaspoon fresh dill
- Freshly ground black pepper
- 1 dill pickle spear
- 1 medium celery stalk
- 2 small green onions
- 1 tablespoon pickle juice
- 1 teaspoon yellow mustard
- 1/3 cup olive oil mayonnaise
- 1/3 cup 2% Greek yogurt
Instructions
- 1
Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, add the potatoes and cook for 10-15 minutes until they can be easily pierced with a fork. Afterward, drain the potatoes and allow them to cool down.
- 2
In the meantime, take a small bowl and mix together the yogurt, mayonnaise, mustard, 1 teaspoon of dill, and a sprinkle of salt and pepper. Put this mixture aside for later use.
- 3
Once the potatoes have cooled enough to handle, set aside half of them. For the remaining potatoes, gently squeeze the skin and peel it away. Transfer the peeled potatoes into a medium mixing bowl and mash them using a potato masher. Cut the remaining unpeeled potatoes into 1-inch cubes and add them to the bowl containing the mashed potatoes.
- 4
Incorporate the pickle, celery, 1/4 teaspoon of salt, pepper, and all but 1 tablespoon of the chopped green onion into the potato mixture. Pour in the yogurt dressing and a splash of pickle juice, then gently mix everything together until the potatoes are well coated. Finally, garnish the salad with the reserved dill and green onion.