Light and Creamy Potato Salad

Megan3474 views

Light and Creamy Potato Salad

Course Side Dish
Cuisine American
Total Time 30 minutes
Servings 15 Cups
Author Megan


  • 8 Cups Potatoes cubed
  • 2 Cups Celery chopped
  • 1 Red Bell Pepper (1 1/2 Cups), chopped small*
  • 3/4 Cup Dill Pickles chopped small
  • 1/2 Cup Carrots chopped small


  • 1 Cup Greek Yogurt
  • 1 1/4 Cup Mayonnaise Regular Fat
  • 1/3 Cup Green Onion chopped fine
  • 3 Tablespoons Fresh Parsley chopped fine
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


  • Boil potatoes until the cubes are soft yet still hold their shape. Strain and then pour potatoes into a large serving bowl. Put it in the fridge or freezer to chill while preparing remaining ingredients.
  • Meanwhile, in a small bowl, whisk together the dressing ingredients.
  • Add remaining vegetables to potatoes. Pour dressing over top and mix until well-coated.
  • Chill the potato salad in the refrigerator for 4 to 8 hours before serving so the flavors can blend.


"Cubed" or "chopped" versus "chopped small" in this recipe is specified by the size of blade I used in my vegetable chopper. The larger blade was for the potatoes and celery and the smaller blade was for everything else. I cut my food prep time in half (pun fully intended...) by using my beloved Vidalia Chop Wizard. Seriously. I can't survive in the kitchen without it. More details below:

 Featured Product

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Mueller Chopper

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