Serves: 6 | Prep: 15 min | Cook: 12–15 min | Chill: 1 hr
Ingredients
Potato Salad
- 1½ lb (700 g) baby Yukon Gold potatoes, cut into 1-inch pieces
- ½ cup finely diced celery
- ½ cup finely diced red bell pepper
- ¼ cup chopped green onions
- 2 tbsp fresh parsley, chopped
- 2 tbsp chopped dill pickles, optional
Cajun Dressing
- ½ cup nonfat plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp lemon juice
- 1–2 tsp Cajun seasoning
- 1 tsp hot sauce
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- Salt, to taste
Method
- Place the potatoes in a large pot, cover with cold water, and bring to a boil.
- Reduce heat and cook for 10–12 minutes, until fork-tender but still firm. Drain and cool for 15–20 minutes.
- Whisk together the Greek yogurt, mayonnaise, mustard, lemon juice, Cajun seasoning, hot sauce, paprika, garlic powder, and black pepper.
- Add cooled potatoes, celery, bell pepper, green onions, parsley, and pickles to a large bowl.
- Pour the dressing over the vegetables and gently fold until evenly coated.
- Cover and refrigerate for at least 1 hour; chilling for 2–4 hours gives the best flavor.
- Taste before serving and adjust with extra Cajun seasoning, hot sauce, or lemon juice.
