Sara's Special Red Potato Salad

5
sal 21

"Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic."

Ingredients

30 m {{adjustedServings}} servings 114 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
  2. In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

5
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I liked this very much. The men in my family were not so excited about it. I'm making this the next time me and the girlfriends get together.

The vanilla was just a little too sweet for me, so I added some sour cream and mustard for a little bit more tartness.

Delicious but a bit sweet, I think next time I will use some plain yogurt or sour cream as suggested instead of only vanilla yogurt.