Farmer's Market Potato Salad is a quick, easy, and delicious vegetarian side dish, made with fresh vegetables from your local farmer's market or your vegetable garden! Get the recipe on itsyummi.com
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Farmer’s Market Potato Salad

Fresh garden vegetables are mixed with red potatoes and a light, tangy sour cream dressing to make this delicious and easy side dish.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 servings
Calories 154kcal

Ingredients

  • 3 pounds red potatoes diced into 3/4-inch pieces.
  • 2 teaspoons salt
  • 2 Tablespoons white vinegar
  • 1/4 cup Greek yogurt (I used full fat. (Light or low fat variety may be used)
  • 2 Tablespoons light sour cream
  • 1/4 cup light mayonnaise (Regular or fat-free variety may be used)
  • 1 small green bell pepper diced small
  • 1 medium red onion diced small
  • 1 medium carrot diced small
  • 2 Tablespoons pickle relish sweet or dill
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons finely chopped fresh dill or 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Add potatoes and enough water to cover them by 1 inch to a large saucepan. Bring to a boil over high heat. Add 2 teaspoons salt, reduce heat to medium and simmer until potatoes are fork tender, about 10 minutes.
  • Use a heat resistant scoop (I used a glass measuring cup) and carefully scoop out 1/4 cup (2 ounces) of cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potatoes to a medium bowl and set them aside. Refrigerate remaining potatoes until cooled, about 20 minutes.
  • Meanwhile, use a potato masher to mash 3/4 cup hot potatoes with 3 tablespoons reserved cooking water until smooth, adding additional reserved cooking water as needed. Stir yogurt, sour cream, mayo, green pepper, onion, and carrot, relish, mustard, dill, 1/2 teaspoon salt, and pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.
  • Add cooled potato dressing to cooled potatoes, stirring until evenly coated. Taste for seasoning and add additional salt and pepper as needed.
  • Cover bowl with plastic wrap or airtight lid and chill until ready to serve. If well wrapped, this salad will stay fresh in the refrigerator for up to 3 days.

Notes

Recipe adapted from Cook's Country

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Cholesterol: 2mg | Sodium: 881mg | Potassium: 829mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 22.5mg | Calcium: 31mg | Iron: 1.4mg