HEART-HEALTHY IDAHO® POTATO SALAD
This easy and delicious recipe is certified by the American Heart Association. By making a few simple ingredient swaps, you can enjoy this all-American side dish all season long!
Provided by Idaho® Potatoes
Categories Salad Potato Salad Recipes
Time 3h35m
Yield 12
Number Of Ingredients 12
Steps:
- Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
- Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
- In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside.
- Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
- Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 3 g, Cholesterol 144.7 mg, Fat 8.6 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 342.9 mg, Sugar 2 g
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Cynxer
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Tahirali Tahirali
[email protected]I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It was still delicious!
Maj.editzzz
[email protected]This potato salad is a great make-ahead dish. I often make it the night before a party or picnic.
Aaron Velazquez
[email protected]I love the addition of celery and onion in this recipe. It gives the potato salad a nice crunch.
Narbahadur Rana
[email protected]This is my go-to potato salad recipe. It's always a hit with my family and friends.
Lily Karim
[email protected]I made this potato salad for a potluck and it was a huge success. Everyone loved it!
Dil Rai
[email protected]This potato salad is a great way to use up leftover potatoes. It's also a healthy and delicious side dish.
Kamrul Talukder
[email protected]I love this recipe because it's so easy to make. I can whip it up in no time, and it's always a crowd-pleaser.
Syed Mazid
[email protected]I followed the recipe exactly and the potato salad turned out perfectly. It was a great side dish for my grilled chicken.
haris baloch
[email protected]This is the best potato salad recipe I've ever tried. The potatoes are creamy and flavorful, and the dressing is tangy and delicious. I will definitely be making this again.
Benita Pielow
[email protected]This potato salad was a hit at my last barbecue! The combination of flavors was perfect, and the potatoes were cooked to perfection. I highly recommend this recipe.