Creamy Potato Salad

Creamy potato salad in green bowl
Photography by Jason Little | Food Styling by Johanna Brannan Lowe
This cool, creamy side dish is packed with potatoes, crunchy vegetables and a little bacon to honor the flavors of the traditional Ukrainian recipe olivye. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.

Servings: 12
Serving size: ½ cup (120 grams)
Prep time: 1 hour
Cooking time: 25 minutes

Ingredients

  • 1 tablespoon salt
  • 2 large white potatoes
  • 2 medium carrots, peeled and snapped in half
  • 1 cup frozen sweet peas
  • 2 strips center-cut bacon, cooked
  • 3 large hard-boiled eggs, peeled
  • ½ cup diced sweet onion
  • ½ cup diced pickles (about 5 baby dill pickles)
  • 1¼ cup diced English cucumber
  • ¼ cup mayonnaise
  • ½ cup 2% Greek yogurt
  • ⅛ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Bring an 8-quart stockpot of water and 1 tablespoon salt to a boil.
  2. Carefully add potatoes and boil about 20 minutes, until potatoes are fork tender. Add carrots during the last 10 minutes of cooking.
  3. Using a large slotted spoon or skimmer, remove carrots and potatoes, transfer to a bowl and place in refrigerator to cool.
  4. Add peas to the boiling water and cook 5 to 7 minutes or until softened. Drain and let cool on the counter.
  5. Peel skins off the cooled potatoes. Dice potatoes, carrots, cooked bacon and boiled eggs into uniform pieces, about ¼ inches.
  6. Place diced ingredients in a large bowl with onion, pickles, cucumber and cooked peas.
  7. In a medium bowl, stir mayonnaise, Greek yogurt, salt and pepper until combined.
  8. Gently fold dressing into diced ingredients using a spatula, taking care not to mash potatoes.
  9. Cover and refrigerate at least 2 hours before serving.

Nutrition per serving: 119 calories, 5g total fat, 1g saturated fat, 46mg cholesterol, 155mg sodium, 14g carbohydrate, 2g fiber, 2g sugar, 4g protein, N/A potassium, N/A phosphorus

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Marisa Moore, MBA, RDN, LD

Marisa Moore, MBA, RDN, LD, is a nutrition consultant based in Atlanta and adjunct faculty at Georgia State University. Follow her at MarisaMoore.com, on Twitter or Instagram.