Skinnytaste · by Gina Homolka★ 5.0 (40)
Rainbow Potato Salad
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 8%
CARBS 28G57% OF CAL
2G FIBER21G OTHER5G TOTAL SUGAR
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad lightened with Greek yogurt instead of all mayonnaise, with pickles and fresh dill. Perfect for picnics and summer gatherings, refreshing and tangy.
sideamericansalad🍲 stockpotgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 ½ pounds multi-color baby potatoes
- Kosher salt
- 1/3 cup 2% Greek yogurt
- 1/3 cup olive oil mayonnaise (or light mayonnaise)
- 1 teaspoon yellow mustard
- 1 ½ teaspoon fresh dill
- Freshly ground black pepper (to taste)
- 1 dill pickle spear (finely chopped)
- 1 medium celery stalk (finely chopped)
- 2 small green onions (chopped)
- 1 tablespoon pickle juice
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 8%
CARBS 28G57% OF CAL
2G FIBER21G OTHER5G TOTAL SUGAR
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 489mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 20mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.