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Quick and Healthy Classic Potato Salad

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Prep: 15 min. •  Cook: 12 min. + refrigerate at least 1 hour •  Serves: 4-6


  • 1 ½ lbs. Biggins® potatoes, scrubbed
  • 1 c. non-fat plain yogurt
  • ⅓ c. minced red onion
  • ⅓ c. thinly sliced celery
  • ¼ c. minced dill pickles plus 1 tbsp. juice from jar
  • ½ tbsp. yellow mustard
  • ¼ tsp. sea salt
  • Freshly ground pepper, to taste
  • Chopped fresh parsley


Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10-12 minutes, depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.