Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Red Potato Salad
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 12%
CARBS 29G48% OF CAL
3G FIBER3G ADDED3G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 11G43% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender red potatoes and hard-boiled eggs tossed with celery and onion in a tangy yogurt dressing. A classic, cool picnic side.
sideamericansaladeggs🍪 sheet pan🍲 stockpotgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds red potatoes (cut into ¾-inch pieces)
- ¼ cup plain Greek yogurt (full fat recommended)
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon salt (plus more for cooking the potatoes)
- ¼ teaspoon pepper
- 2 ribs celery (finely chopped)
- ¼ cup finely chopped sweet yellow onion or red onion
- 2 hard boiled eggs (coarsely chopped)
- 1 tablespoon chopped fresh parsley
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 12%
CARBS 29G48% OF CAL
3G FIBER3G ADDED3G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 11G43% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 314mg
- Total sugar
- 6g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 777mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.