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Special Potato Salad

 Special Potato Salad
Vinegar and yogurt give this salad a refreshing tang that's unlike typical potato salads with heavy creamy dressings. My family loves the crispness of the onion and celery and the heartiness that comes from the eggs and crumbled bacon. -Page Alexander, Baldwin City, Kansas
6-8 ServingsPrep: 50 min. + chilling


  • 2-1/2 pounds red potatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup plain yogurt
  • 1/4 cup sour cream
  • 1 teaspoon garlic salt
  • 3/4 cup chopped red onion
  • 1/2 cup diced celery
  • 4 bacon strips, cooked and crumbled
  • 2 hard-cooked eggs, chopped


  • In a saucepan, cook potatoes in boiling salted water until tender.
  • Meanwhile, in a large bowl, combine the vinegar, oil, mustard,
  • basil, pepper and salt. Drain potatoes; cut into 1-in. chunks and
  • add to vinegar and oil mixture while still warm. Toss to coat; cool
  • completely.
  • In another bowl, combine yogurt, sour cream and garlic salt. Add
  • onion, celery, bacon and eggs; mix well. Add to potato mixture; toss
  • gently. Cover and chill for several hours. Yield: 6-8 servings.

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Special Potato Salad (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 190 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 440 mg sodium, 26 g carbohydrate, 3 g fiber, 6 g protein.