For some reason, potato salad is synonymous with Memorial Day for me. I’m not sure why that is. Maybe because Memorial Day is the start of the grilling & picnic season. That would also make it the beginning of the season to eat potato salad. Sounds plausible, right?! In the past 3 years, I’ve posted a different potato salad recipe each year. (Lemon Vinaigrette Potato Salad, Greek Potato Salad & Honey Mustard Potato Salad) The three previous ones were atypical in their ingredients. Following tradition, I have another potato salad this year, but it is a more classical version than my previous offerings.

The best part of this potato salad recipe is its lack of mayonnaise. I’ve substituted Greek yogurt for the mayo to lighten it up and added some apple cider vinegar to get that characteristic hit of tang in the recipe. Here’s to guilt-free potato salad this Memorial Day!

Creamy Potato Salad

Creamy Potato Salad  (adapted from kraftrecipes.com)

Prep Time:  30 minutes  Chill Time:  3 hours  Servings:  9 servings, 3/4 cup each

Ingredients:

• 2 pounds Yukon gold potatoes, peeled & cut into 1-inch cubes
• 1/4 cup Caesar or Italian Dressing
• 3 hard-cooked eggs, chopped
• 1 stalk celery, thinly sliced
• 2 green onions, thinly sliced
• 2 teaspoons dried dill
• 2 tablespoons apple cider vinegar
• 1/2 cup Greek yogurt
• salt & pepper to taste

Directions:

Place the diced potatoes in a saucepot with enough water to cover them. Bring them to a boil and cook them for 15 minutes, until they are tender. Drain the potatoes well. Place the warm potatoes in large bowl. Add the dressing and toss it with the potatoes to coat them.

Boil the potatoes then add the salad dressing to them before adding the veggies.

Add the eggs, celery, onions, and dill, and mix them lightly. Stir in salt & pepper to taste.

Add the veggies, eggs & seasonings to the potatoes.

Add the Greek yogurt.

Add the Greek yogurt to the potato mixture.

Toss again, then refrigerate the potato salad for 3 hours or until it is well chilled. Serve chilled.

Potato salad is a summer staple!

We are all ready to celebrate Memorial Day & the beginning of summer!  ~Linda

Creamy Potato Salad  (adapted from kraftrecipes.com)

Prep Time:  30 minutes  Chill Time:  3 hours  Servings:  9 servings, 3/4 cup each

Ingredients:

• 2 pounds Yukon gold potatoes, peeled & cut into 1-inch cubes
• 1/4 cup Caesar or Italian Dressing
• 3 hard-cooked eggs, chopped
• 1 stalk celery, thinly sliced
• 2 green onions, thinly sliced
• 2 teaspoons dried dill
• 2 tablespoons apple cider vinegar
• 1/2 cup Greek yogurt
• salt & pepper to taste

Directions:

Place the diced potatoes in a saucepot with enough water to cover them. Bring them to a boil and cook them for 15 minutes, until they are tender. Drain the potatoes well.

Place the warm potatoes in large bowl. Add the dressing and toss it with the potatoes to coat them. Add the eggs, celery, onions, and dill, and mix them lightly. Stir in salt & pepper to taste and the Greek yogurt. Toss again, then refrigerate the potato salad for 3 hours or until it is well chilled. Serve chilled.