Yogurty New Potato Salad

Total Time
Prep 15 mins
Cook 12 mins

Love new potatoes!! this is a wonderful potato salad and not too heavy on the calories. Make ahead and refrigerate up to 24 hours. adapted from Canadian living mag.

Ingredients Nutrition


  1. In a saucepan of boiling salted water, cover and cook potatoes until tender but firm, 10 to 12 minutes, drain and chill under cold water.
  2. Cut into quarters, place in bowl.
  3. Add carrot, celery, onions, radishes, pickles,yogurt, parsley, mayonnaise, mustard, salt and cayenne.
  4. Toss to coat.
  5. Cover and refrigerate until chilled, about 2 hours.
Most Helpful

Wonderful: a low-fat potato salad! Well mine may not – would not – have been quite as low-fat as it could have been because I used my favourite creamy Greek yoghurt. I prefer potato salads made with yoghurt, so I used only yoghurt and skipped the mayonaisse. And I loved the baby potatoes in this potato salad. Because I don’t like radishes or pickles, I simply increased the number of carrots. The carrots I am buying at the moment are baby carrots, and they are deliciously sweet. I also omitted the cayenne pepper because I’m wary of hot ingredients. Even with my modifications (all made to meet taste preferences), I just loved this recipe, Derf; it’s one I’ll be making again throughout the summer. Thank you!

bluemoon downunder October 01, 2005