An easy-to-make potato salad recipe full of color and flavor, with variations for Greek, garden veggie and baked potato salad.
Potatoes are naturally gluten-free. To ensure this dish is too, check the label and skip or substitute ingredients marked with a (*).
1) Microwave PotatOHs on high 15 minutes or until the potatoes are tender when pierced with a fork. Use oven mitts or potholders to remove them from the microwave. Let cool for 3 minutes and then remove wrapper.
2) Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
Greek Potato Salad
Omit celery, pickles, pickle juice and mustard. Replace plain yogurt with Greek yogurt. Stir in 1/4 cup Kalamata olive wedges, 1/4 cup peeled, chopped cucumber and 1 tablespoon lemon juice. Sprinkle with 1/2 cup crumbled feta cheese and chopped fresh oregano if desired.
Garden Veggie Potato Salad
Omit pickles, pickle juice and mustard. Stir in 3/4 cup coarsely chopped and lightly packed fresh spinach, 1/4 cup diced bell pepper, 3 tablespoons shredded carrots, 1 tablespoon snipped fresh basil and 1/2 of a (6.5-oz.) jar coarsely chopped marinated artichoke hearts (including liquid).
Baked Potato Salad
Omit pickles, pickle juice and mustard. Stir in 1/2 cup shredded reduced-fat Cheddar cheese, 1/4 cup snipped fresh chives and 3 tablespoons real bacon bits or pieces.