Midwestern Potato Salad

Summer gatherings wouldn't be the same without a bowl of potato salad gracing the picnic table. For a change of pace, try this version, flavored with tender sweet corn, tangy fat-free yogurt, and fresh dill.

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3.5 by 3 people

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  • Makes: 10 servings
  • Prep: 20 mins
  • Chill: 3 hrs
  • Cook: 12 mins

Midwestern Potato Salad

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
  2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill, lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.

From the Test Kitchen

*

To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered, in a small amount of boiling water for 4 minutes; drain.

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Nutrition Facts (Midwestern Potato Salad)

  • Per serving:
  • 177 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 333 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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