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Yukon Gold Potato Salad

Photo: Jennifer Causey
Active time 29 mins
Total time 53 mins

Serves 4 (serving size: about 1 cup)

A middle ground between waxy red potatoes and starchy russets, Yukon golds are great in potato salad. They hold their shape wonderfully, and lend a touch of buttery flavor to the mix. This salad blends a little yogurt into the mayonnaise dressing, adding tang. While raw bell peppers are a common potato salad ingredient, we roast them to amp up their sweetness and add some interesting charred flavor.


  • 2 large red bell peppers
  • 1 1/4 pounds Yukon Gold potatoes, cut into 3/4-in. cubes
  • 4 large eggs
  • 1/3 cup chopped green onions
  • 1/4 cup canola mayonnaise
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon table salt

Nutrition Information

  • calories 244
  • fat 9 g
  • satfat 1.7 g
  • monofat 4.2 g
  • polyfat 2.4 g
  • protein 10 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 187 mg
  • iron 2 mg
  • sodium 324 mg
  • calcium 53 mg
  • sugars 6 g
  • Est. Added Sugars 3 g

How to Make It

  1. Preheat broiler with oven rack in top position. Cut peppers in half; discard seeds and stems. Place bell peppers, cut side down, on an aluminum foil-lined baking sheet. Broil 10 minutes or until well charred. Cover pan tightly with foil; let stand 10 minutes. Uncover peppers; remove and discard skins. Chop peppers; place in a medium bowl.

  2. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium; cook 5 minutes or until al dente. Add whole eggs; cook 10 minutes or until potatoes are tender. Drain potatoes; plunge eggs into ice water. Let eggs stand 10 minutes.

  3. Add green onions and remaining ingredients to bell peppers; stir to combine. Peel cooked eggs; chop. Add potatoes to bell pepper mixture; toss to coat. Add eggs to potato mixture; stir gently to combine.