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Red Bliss Potato Salad
Prep Time:
30
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
5
Servings
Author:
Nick Evans
Red bliss potatoes with veggies in a creamy dressing. The perfect potato salad for a spring BBQ!
Ingredients
3
pounds
red bliss potatoes
,
scrubbed and cubed
½
large red onion
,
diced
1
large red pepper
,
diced
½
green pepper
,
diced
3-4
radishes
,
diced
1
tablespoon
fresh dill
,
chopped
2-3
Tablespoons
parsley
,
chopped
⅔
Cup
mayonnaise
⅔
Cup
Greek yogurt
1
Tablespoon
dried mustard
2
Teaspoons
paprika
Big pinch of salt and pepper
½
Teaspoon
cayenne
,
very optional
Instructions
Scrub potatoes and cube them so they are roughly the same size. About 1/2 inch cubes is best.
Boil potatoes in salted water (1 Tbsp/gallon) until they are fork tender, about 8-10 minutes.
Drain potatoes and dunk them in ice water to stop the cooking.
Chop up all your other ingredients and herbs.
Stir everything together and whisk together your dressing in a separate bowl (mayo, yogurt, paprika, cayenne, salt and pepper).
Mix dressing with salad and chill for 3-4 hours or overnight.
Nutrition
Serving:
1
Side
|
Calories:
434
kcal
|
Carbohydrates:
49
g
|
Protein:
9
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
14
mg
|
Sodium:
253
mg
|
Potassium:
1417
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1448
IU
|
Vitamin C:
67
mg
|
Calcium:
73
mg
|
Iron:
3
mg