Potato Salad

Prep Time
Cook Time
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"This potato salad is a hit for all summer gatherings I have had, what really makes this zinged up is the white wine vinegar"

Original recipe yields 7 servings


  • Serving Size: 1 (203.5 g)
  • Calories 200.7
  • Total Fat - 11.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 6.5 mg
  • Sodium - 210.9 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 6.6 g
  • Protein - 3.9 g
  • Calcium - 77.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.1 mg

Step 1

Add mayonnaise, yogurt, mustard, and sour cream to a bowl, whisking together. Add white wine vinegar, whisking again. Add green onions, celery, sugar, salt, pepper, celery seed, and garlic powder to mix. Cover and chill until the potatoes are ready (you could make 1 day ahead).

Step 2

Cut potatoes into quarters leaving skins on; place in a pot, filling with water to just cover the potatoes. Cover with a lid and bring to a boil, reduce heat and simmer for 15-20 minutes or until just tender.Drain well, set aside, and allow to cool slightly.

Step 3

Once cool mix potatoes with the mayonnaise mixture. Serve or cover and chill.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

Very nice but different , we liked it for a nice change from the regular potato salad. i used fat free mayo, yogurt and sour cream, and left out the sugar. We found it had a little more dressing than we usually like but the flavour was good. An enjoyable summer potato salad.

(4 Jul 2013)


Very good potato salad. I let it sit in the fridge for several hours after making it so the flavors would meld. It was really good with Bea's baked chicken recipe. I will have this again for sure! Thank you for sharing it with us Trixie! Linda

(15 May 2013)