Potato Salad

Name: Potato Salad
Yield: 4 Servings
Ingredients: 15 new potatoes, quartered; 2 tablespoons plain nonfat Greek yogurt; 2 tablespoons vegetable oil; 6 teaspoons yellow mustard (or Dijon mustard); 3 celery stalks, chopped; 2 scallions, whites and greens, chopped; 1/2 cup fresh parsley leaves, chopped

Source: USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.

Makes

4 Servings

Ingredients

15 new potatoes, quartered
2 tablespoons plain nonfat Greek yogurt
2 tablespoons vegetable oil
6 teaspoons yellow mustard (or Dijon mustard)
3 celery stalks, chopped
2 scallions, whites and greens, chopped
1/2 cup fresh parsley leaves, chopped

Directions

Place potatoes in a pot and cover with cold water.
Bring to a boil over high heat and cook until potatoes are tender.
Drain and set aside to cool to room temperature.
While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
Add the yogurt mixture to the cooled potatoes and mix gently.
Stir in the celery, scallions, and parsley.
Serve right away or cover and refrigerate up to 2 days.

Notes

Learn more about: Potatoes Celery Onions Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.