Potato Salad ala Kitchen Witch

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 4.7 g
  • Cholesterol: 143.1 mg
  • Sodium: 630.6 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.1 g

View full nutritional breakdown of Potato Salad ala Kitchen Witch calories by ingredient
Submitted by:


see Http://Andrea-thekitchenwitch.blogspot.com for full details and photos see Http://Andrea-thekitchenwitch.blogspot.com for full details and photos
Number of Servings: 6


    4 large or 6 small red potatoes, peeled & diced into 1/2 in cubes (Yukon golds are good too)
    1/2 red bell pepper finely diced
    1/4 small onion, finely diced
    2 large dill pickles, finely diced
    1 small rib celery, finely diced
    4 hard boiled eggs, diced
    3 T yellow mustard
    c pickle juice
    1/4 c Greek yogurt
    2T sour cream
    1/2 t celery seed


makes about 6 servings
Boil potatoes in heavily salted water about 7-9 min or until done but still firm. DO NOT OVER BOIL or they will fall apart.

While potatoes cook mix mustard & pickle juice w/ about 1 t kosher salt and 1/8 t ground pepper, set aside until potatoes are cooked.

When potatoes are tender and no longer crunchy inside, drain them then pour onto a sheet pan. Pour mustard mix over potatoes, stiring to coat all sides. Allow potatoes to cool at least 1 hour, while they're cooling off they'll absorb the pickle juice/mustard mix and give the potatoes great flavor through out.

Once potatoes are cooled mix the yogurt, sour cream, celery seed & a pinch of kosher salt & a few grinds of pepper until smooth & creamy.

In a large bowl add potatoes (drain off any excess mustard liquid, there shouldn't be much as the potatoes absorb this flavoring) and diced veggies. Mix well to incorporate. Add the dressing, stir well to coat potatoes in creamy sauce. Top with diced eggs & serve.

Number of Servings: 6

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Side Items |

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