Creamy Potato Salad With Yogurt Vinaigrette
Updated October 16, 2023
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Cook Time
- 10 to 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium red onion, diced
⅓ cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
½ cup plain low-fat yogurt
1 tablespoon Hellmann’s or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced
Nutritional analysis per serving (6 to 8 servings)
21 grams carbs; 49 milligrams cholesterol; 194 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 459 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
- Step 2
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.
Advance preparation: This will keep for four to five days in the refrigerator.
Private Notes
Comments
One cannot have too much celery in potato salad--and I like celery seed too. I have for years been using my vinaigrette as the first round--when the potatoes finish cooking but are still hot. Let them "marinate" a bit and then add everything else and bind it with a mayo and mustard mix. This approach is similar to salade russe, I think. I like the idea of cutting the usual mayo with some yogurt and will try that.
Some reviewers thought this was too "vinegary". In "The Way to Cook" Julia Child suggests dressing potatoes for potato salad with part vinegar and part water saved from cooking the potatoes.
I used Greek yoghurt (the whole milk, not the non-fat variety). I thought it was a bit vinegary also, so after it chilled, I added more plain yoghurt, and that cut the vinegar and made it nice and creamy. People liked it. However, I have to say that my favorite potato salad is my mom's, which is just potatoes, salt, pepper and mayo. Her secret was to add mayo to the potatoes when they were hot, let them chill and then add more mayo. I use salt potatoes, skins and all. People love it.
This is easily adapted to make vegan and is delicious! i used plain cashew yogurt and vegan mayo. I also mixed in a can of rinsed garbanzo beans. I did use 1/4 c of vinegar rather than 1/3 as others had suggested. This is now by go to potato salad.
I halved the recipe because I live alone and it worked great. I cannot eat raw onion, so I skipped that, and I used garlic powder instead of garlic for the same reason. I used whole milk Dannon yougurt and 1/2 T. of mayonaise. I used cilantro instead of parsley because I love it. The potato salad was delicious! So creamy and nutritious. I will make it again and again.
Modified for what I had on hand - full fat Greek yogurt, apple cider vinegar, no celery, cucumbers, cherry tomatoes, brown mustard. Delicious. Next time, maybe cool potatoes on sheet pan for a few minutes after steaming.