American Russet Potato Salad
This creamy American Russet Potato Salad is not only satisfying but also a fantastic addition to any gathering.
Servings: 6
Ingredients
- 2 pounds (about 3 to 4 medium) russet potatoes peeled and cut into ¾-inch cubes
- 1 tablespoon kosher salt plus more to taste
- 2 tablespoons distilled white vinegar
- ½ cup (about 1 medium rib) finely diced celery
- 2 tablespoons minced red onion
- 3 tablespoons finely chopped gherkins
- ¼ cup mayonnaise
- ¼ cup plain low-fat yogurt (not Greek)
- ¾ teaspoon mustard powder
- ¾ teaspoon celery salt
- 2 tablespoons minced fresh flat-leaf parsley
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the potatoes in a large saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat; add 1 tablespoon of kosher salt, reduce the heat to medium, and simmer, stirring once or twice, until the potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to a large bowl. Add the white vinegar and, using a silicone spatula, toss gently to combine. Let stand until potatoes come to room temperature, about 30 minutes.
- Meanwhile, in a small bowl, stir together the mayonnaise, yogurt, celery, gherkins, red onion, parsley, mustard powder, celery salt, and black pepper. Using a silicone spatula, gently fold the dressing and the hard-boiled eggs into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 137kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 1330mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
