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Cookout Potato Salad

 Cookout Potato Salad
Instead of using all mayonnaise in the dressing, I used some plain yogurt. It really lightens up the dish and gives it a welcome tang. —Ann Grove, Greenwood, Mississippi
6 ServingsPrep: 10 min. Cook: 20 min. + chilling


  • 2 pounds medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 garlic clove, chopped
  • 1/2 cup plain yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Optional toppings: chopped hard-cooked eggs, blanched green beans and salad croutons


  • Place potatoes and garlic in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or
  • until tender. Drain potatoes; cool completely.
  • Place potatoes in a large bowl. In a small bowl, whisk the yogurt,
  • mayonnaise, oil, vinegar, salt and pepper; pour over potatoes and
  • toss to coat. Refrigerate, covered, until chilled. Sprinkle with
  • parsley; serve with toppings if desired. Yield: 6 servings.