Potato salad with toasted almonds

Potato Salad Recipe with Toasted Almonds

Homemade potato salad just might be the official comfort food of summer. Our tasty potato salad recipe offers a comforting, creamy mix of red and Yukon Gold potatoes, canned corn, green chilies, slivered almonds, Dijon mustard and Greek yogurt. This quick and easy salad can be served warm, at room temperature or chilled and makes a satisfying side dish for your next backyard BBQ or potluck dinner.

Yield: 6 servings
Nutrition facts: Per serving: 258 calories, 6.7 g fat, 42 g carbohydrates (4.8 g fiber), 10 g protein, 539 mg sodium

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1 lb. red potatoes, cut into ½-in. cubes
1 lb. Yukon Gold potatoes, cut into ½-in. cubes
2 tsp. cumin
¾ tsp. salt
1 can (15.25 oz.) no-salt-added corn, drained
1 can (4.5 oz.) chopped mild green chilies, drained
¾ cup chopped scallions
⅓ cup (1½ oz.) slivered almonds, toasted
1 cup 2% Greek yogurt
1 Tbsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
1 Tbsp. milk


  1. In a large pot of boiling salted water, cook the potatoes until fork-tender, about 7 minutes.
  2. Meanwhile, in a small un-greased skillet, stir the cumin over medium heat until lightly toasted. Scrape out of the pan as soon as it is toasted.
  3. Drain the hot potatoes and transfer to a bowl. Sprinkle with the cumin and salt. Add the corn, chilies, scallions and almonds, and toss to blend.
  4. In a small bowl, blend the yogurt, mustard, oil and milk. Add to the potatoes and toss well to coat. Serve warm, at room temperature or chilled.

Tip: You may think you have too much dressing when you first make the salad and the potatoes are still hot. But it will be absorbed into the potatoes as it sits.