A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.



Ingredient Checklist


Instructions Checklist
  • In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.

  • Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.

Cook's Notes

To store, cover and refrigerate, up to 8 hours.

Reviews (2)

27 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
Used tarragon, chives, flat leaf parsley. Delicious and so refreshing with the lemon juice.
Rating: 5 stars
Yum! Made it two days in a row (once with muti colored heirloom potatoes) and was loved by all. Several "non potato salad" eaters told me it was the best they had ever had. I add a little dijon, use 1/2 olive oil 1/2 mayo and added some finely chopped celery (maybe 1/4 cup?). It is really excellent.