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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 be sure this dish is, too, double check the label of the ingredients indicated with a “*” to be sure they are gluten-free. We love the added texture and nutrition that comes with leaving the potato skins on. If you don’t, just remove the skin.
Ingredients:
- 3 Express Bake PotatOHs
- 1 cup nonfat plain yogurt*
- 1/3 cup minced red onion
- 1/3 cup thinly sliced celery
- 1/4 cup minced dill pickles plus 1 tablespoon juice from jar
- 1/2 tbsp yellow mustard
- 1/4 tsp sea salt
- Freshly ground pepper to taste
- Chopped fresh parsley
Directions:
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.
Variations
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.
