Yellow Potato Salad

Yellow Potato Salad

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READY IN 25min

Less fried or over-processed potatoes means cleaner, more honest nutrition. Less mayo-based dressings means less fat and less clutter in your food. Less packaged or store-bought picnic food means less packaging at  less cost. Less costly food means more money in your pocket, and that’s a sweet feeling for sure.

Yellow Potato SaladYellow Potato SaladYellow Potato SaladFor those who eat eggs, I would serve this salad with classic devilled eggs and a green salad for a perfect summer meal. This is also great as a side to any protein dish.A gorgeous salad to take to a summer potluck – a totally refreshing and zesty take on traditional cold potato salad, sans mayonnaise or dairy of any kinds! Serve as is straight out of the mixing bowl or transfer to a clean serving dish. 


  • 6 cups yellow flesh potatoes, chopped with skin on
  • 1 bunch dill, chopped
  • 1 red pepper, chopped
  • 1/2 red onion
  • 1 artichoke hearts
  • Dressing
  • 1/4 cup good olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tsp sea salt
  • 1 tbsp good prepared mustard
  • 1 tbsp sugar
  • Fresh pepper if desired


  • 1Start by combining the chopped potatoes in a pot with a little water (about 2 cups). Put them up to boil in the water by bringing to a boil with the lid on. Once boiling, turn the heat to medium low and cook, covered, for 12-15 minutes, or until pricked easily with a fork.
  • 2While the potatoes cook, chop dill, pepper, and red onion and add to a large mixing bowl.
  • 3Drain your artichokes and cut by first quartering them lengthwise, then cutting the quarters horizontally to get slightly smaller pieces. Add to the bowl along with the other veggies.