Go Back
+ servings
Sweet Onion Potato Salad

Sweet Onion Potato Salad

Rose McAvoy
This potato salad comes together in a snap! Featuring buttery Yukon Gold potatoes and creamy Sabra Diced Onion Greek Yogurt Dip. As with most potato salad this is even better the next day -so save a scoop for leftovers. If you can boil water you can ace this healthy barbecue side dish!
Keep in mind: The hands on time for this easy salad is 15 minutes but the potatoes need an hour to chill before the salad can be assembled.
5 from 2 votes
Prep Time 1 hr 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Course Side Dish
Cuisine American
Servings 11 cups
Calories 165 kcal

Ingredients
  

  • 3 ½ lbs Yukon Gold Potatoes scrubbed
  • ½ teaspoon Kosher salt
  • 1 cups diced celery
  • 1 cups chopped dill pickles
  • 1 large hard boiled egg chopped
  • ¼ teaspoon black pepper
  • 1 9oz container Sabra Diced Onion Greek Yogurt Dip

Instructions
 

  • Fill a large stock pot ⅔ full of water, add the potatoes, and bring the water to a boil. Boil the potatoes uncovered for 15-20 minutes until the skin begins to peel back, The potatoes are done when a fork slides easily into the center of a potato. (Variations in size will affect the cooking time. If you have a variety of sizes make sure to check the smallest potatoes first and remove them as they finish cooking.) Remove the potatoes from the water to a baking pan. When the potatoes have cooled enough to touch cut the potatoes into bite size pieces - they should be tender enough that they need very little coaxing from your knife to fall into pieces. Arrange the potatoes in a single layer on your pan, sprinkle them with salt, and place the pan in the refrigerator to chill for an hour.
  • When the potatoes are cold, toss them in a large bowl with the celery, pickles, egg, and pepper. Gently stir in the Diced Onion Yogurt Dip until the potatoes are lightly coated with dressing. Serve immediately or cover and refrigerate for up to 5 days.

Nutrition

Serving: 1gCalories: 165kcalCarbohydrates: 28gProtein: 5.3gFat: 3.4gCholesterol: 4mgSodium: 407mgFiber: 2.3gSugar: 2.3g
Tried this recipe?Let us know how it was!