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Potato Salad

Posted by Courtney Schupp | February 17, 2022

Prep time: 15 minutes | Cooking time: 25 minutes | Servings: 4


  • 15 potatoes (scrubbed and quartered)
  • 2 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons vegetable oil
  • 6 teaspoons yellow mustard (or Dijon mustard)
  • 3 celery stalks (chopped)
  • 2 scallions (whites and greens chopped)
  • 1/2 cup fresh parsley leaves (chopped)

Live Well Tips

  • This dish originates from Germany and is a southern picnic favorite.
  • Use red or yellow instead of new potatoes.
  • Potatoes have more potassium per serving than bananas!


  1. Wash hands with soap and water.
  2. Put potatoes in a pot and cover with cold water.
  3. Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
  4. Drain and set aside to cool to room temperature.
    While potatoes are cooling, mix the yogurt, vegetable oil, and mustard in a small bowl.
  5. Add the yogurt mixture to the cooled potatoes and gently mix.
  6. Stir in the celery, scallions, and parsley.
  7. Serve right away or cover and refrigerate up to 2 days.

Cook Together! Making Recipe with Kids

This easy side dish will satisfy even picky eaters! Eat immediately or refrigerate for up to 2 days.

Easy Tasks

  • Gather ingredients and equipment
  • Wash fresh foods, drain, and pat dry
  • Mix sauce ingredients
  • Pick parsley leaves

Intermediate Tasks

  • Measure all ingredients
  • Add all ingredients to bowl

Difficult Tasks

  • Chop potatoes, celery, green onions and parsley
  • Mix sauce with cooked and cooled potatoes gently

Nutrition Facts

Serving size 1 cup: Calories–210; Protein–5g; Carbohydrate–33g; Total Fat–7g; Saturated Fat–1g; Cholesterol–0mg; Fiber–5g; Sodium–131mg; Vitamin C–47mg; Vitamin A–44mcg; Iron–2mg; Calcium–66mg

Adapted from USDA Center for Nutrition Policy and Promotion