Grammy's Kitchen · Potato Salad · Butternut Squash Potato Salad
One of 103 potato salad recipes we measured
from minimalistbaker.com
3 cooks on minimalistbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 9% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| dairy | 4% | 0% |
| aromatics | 2% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1020 g | 5-7 small-medium red skin potatoes |
| 210 g | 1 1/2 cups butternut squash ((peeled and cubed // 1/2 large squash yields ~1 1/2 cups)) |
| 46 g | 3 Tbsp Greek yogurt, plain* |
| 14 g | 1 Tbsp light or regular mayo* |
| 4 g | 1 tsp grainy mustard |
| 15 g | 1 Tbsp white vinegar |
| Sea salt & ground black pepper | |
| 0 g | 1/4 tsp ground coriander ((optional)) |
| 20 g | 2 Tbsp green onion ((chopped)) |
| 2 medium radishes ((chopped)) |
Method: 5 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for Thanksgiving and it was a huge hit! (Even though I caught my parchment paper on fire after baking the squash :x )” — a cook, 5.0★
“Made as a side for Easter lunch! It was very refreshing and filling. A great twist to the typical potato salad!” — a cook, 5.0★