Grandma Wood's Potato Salad

Grandma Wood's Potato Salad
Staff Writer
Elizabeth Anderson
Grandma Wood's Potato Salad

This health-conscious version of an American staple takes some easy shortcuts to cut back on the calories.

6
Servings
38
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  3-pound bag baby red potatoes
  • 1/4  Cup  chopped red onion
  • stalks celery, chopped
  • 2  Tablespoons  fresh dill
  • 1  Tablespoon  fresh chives
  • 1/3  Cup  plain nonfat yogurt
  • 1/3  Cup  red wine vinegar
  • 3  Tablespoons  light mayonnaise
  • 1/2  Teaspoon  kosher salt
  • 1/2  Teaspoon  black pepper

Directions

Scrub the potatoes and place them in a pot. Cover them with cold water and bring to a boil. Boil the potatoes until they are fork tender, about 12 minutes. Remove the pot from heat, drain the potatoes, and rinse with cold water. Cool the potatoes in the refrigerator for at least 2 hours.

Remove the potatoes from the refrigerator and coarsley chop into bite-size chunks, leaving the skin on. Place them in a large mixing bowl and add the rest of the ingredients. Mix well and serve. 

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Cholesterol
3mg
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
26mg
3%
Choline, total
2mg
0%
Fluoride, F
2µg
0%
Folate, total
4µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
22mg
3%
Selenium, Se
1µg
2%
Sodium, Na
126mg
8%
Water
31g
1%

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

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