Recipe
“Healthier” Potato Salad
Ingredients
- 3 hard boiled eggs
- 1 ½ pounds potatoes (any kind)
- ¾ cup plain Greek yogurt
- 3 Tbsp olive oil
- 2 garlic cloves minced or 1 tsp garlic powder
- 2 Tbsp white vinegar
- 1 tablespoon Dijon mustard (optional)
- ¼ tsp salt
- ¼ teaspoon ground black pepper
- 2 stalks celery diced
Directions
- Prepare the hard boiled eggs. Peel and dice small.
- Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy.
- Add the Greek yogurt, olive oil, vinegar, mustard, garlic, and black pepper to a bowl and mix well
- When the potatoes are cool enough to handle, cut them into 1 ½ inch chunks and transfer to a large bowl. Add the greek yogurt mixture and combine
- Add in the chopped eggs and celery and combine. Add seasonings as needed
