Cookout Potato Salad Recipe
Cookout Potato Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling

Ingredients

  • 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-boiled large eggs, blanched green beans and salad croutons

Directions

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.
Originally published as Cookout Potato Salad in Taste of Home August/September 2012, p31

  • 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-boiled large eggs, blanched green beans and salad croutons
  1. 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.
  2. 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.
Originally published as Cookout Potato Salad in Taste of Home August/September 2012, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCookout Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review