Midwestern Potato Salad
Recipe from Better Homes and Gardens

Summer gatherings wouldn't be the same without a bowl of potato salad gracing the picnic table. For a change of pace, try this version, flavored with tender sweet corn, tangy fat-free yogurt, and fresh dill.


Midwestern Potato Salad

by 1  person

read comments

add your rating
add a comment
Servings: Makes 10 to 12 side-dish servings.
Prep Time: 20 mins
Total Time: 3 hrs 32 mins
Related Categories: 4th of July Side Dishes, Celery, Low Calorie, Potatoes, Potato Salad, Potato Salad, Quick and Easy Healthy, Red Potato Salad, Summer, Summer Picnics, Summer Salads, Summer Salads
 
savings in
change zip
 
Ingredients
  • 2  pounds
    whole tiny new potatoes or 6 medium red potatoes
    see savings
    On Sale
  • 1  cup
    thinly sliced celery
    see savings
    On Sale
  • 3/4  cup
    light mayonnaise dressing or salad dressing
    see savings
    On Sale
  • 1/2  cup
    fat-free plain yogurt
    see savings
    On Sale
  • 1/3  cup
    chopped onion
    see savings
    On Sale
  • 2 to 3  tablespoons
    coarse-grain brown mustard or Dijon-style mustard
    see savings
    On Sale
  • 1  tablespoon
    snipped fresh dill or 1/2 teaspoon dried dillweed
    see savings
    On Sale
  • 2  teaspoons
    lemon juice or vinegar
    see savings
    On Sale
  • 1/2  teaspoon
    salt
    see savings
    On Sale
  • 1/4  teaspoon
    pepper
    see savings
    On Sale
  • 1  cup
    fresh* or frozen whole kernel corn, cooked and cooled
    see savings
    On Sale
add ingredients to list

Directions
1.
Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2.
In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill, lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.

Note
To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered, in a small amount of boiling water for 4 minutes; drain.
Nutrition information
Calories 177, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 333 mg, Carbohydrate 27 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 3%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Great Grilled Burgers
Great Grilled Burgers

What makes a burger great? You decide with this basic recipe and several flavorful variations, including stuffed and topped.

 Articles
Summer Sensations: Picnic-Perfect Potato Salads
... to potato salad, the big question is -- mustard or mayo? This choice defines potato salad, and while we... you an array of potato salad recipes perfect for summer entertaining. We've got everything from a... (mustard-based) roasted potato salad to a creamy potato salad with mayo that still manages to be be low... read more...
Party Potatoes
...Sometimes you need a great potato recipe. And you need it for a crowd of 20-odd. And it needs...? And don't even think about how rich it is. We're at a PARTY! PARTY POTATOES This recipe for Party Potatoes.... 2. In a very large (8- to 13-quart) bowl, combine the defrosted potatoes, onions, garlic, and pepper... read more...
Boiled Potatoes: Leftover Logic
... favorite ways to use leftover spuds and put potato power into your meals. The classic nicoise salad (born..., olives, and potatoes, and dressed in a honey-mustard vinaigrette with herbs. This Hot Potato Salad...One potato, two potato, three potato, four... Unlike a lot of leftovers, the more boiled-potato... read more...
More Great Recipe Ideas from Better Homes and Gardens