Easy creamy potato salad with yogurt is a healthier version of this classic side dish. Greek yogurt adds extra protein and the luscious texture you crave!
Ingredients
908 gm
Russet potato
1 tbsp
Salt
(kosher; (for cooking potatoes)
1/2 cup
Greek yogurt, plain, fat-free
2 tbsp
Mayonnaise
(light)
1 tsp
Dijon mustard
3/4 tsp
Salt
(kosher)
1/2 tsp
Black pepper
1/2 tsp
Onion powder
1/2 cup
Celery
(chopped)
3 tbsp
Pickle relish, sweet
2 tbsp
Red onion
((minced))
2 tbsp
Parsley, fresh
(minced)
2 large egg
Egg, hard boiled
Instructions
Peeled and cut the potatoes into ¾-inch cubes.
Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to boil over medium-high heat. Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork-tender, about 8 minutes. Drain and transfer to a large bowl.
In a medium-sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper, and onion powder. Add to the potatoes and gently stir to combine.
Separately, peel and cut the hard-boiled eggs into ¼-inch cubes.
Add celery, pickles, red onions, parsley, and chopped eggs to the potato mixture, stir to combine. Add more salt and pepper to taste.
Cover and refrigerate until chilled, about 1 hour before serving.
Notes:
- Make sure to cut the potatoes evenly so that they cook at the same rate. - Adding 1 tablespoon of salt to the water will help to flavor the potatoes as they cook. - Don't overcook the potatoes, as they may become mushy and not hold their shape in the salad. - You can use either Greek yogurt or plain yogurt in this recipe, but make sure it's not flavored yogurt. - Use a good quality mayonnaise that is low in saturated fat and contains no added sugars. - Dijon mustard adds a tangy flavor to the dressing, but you can use any type of mustard you prefer. - Onion powder can be replaced with finely minced fresh onion, but make sure to use it sparingly as raw onion can be overpowering. - Adding chopped hard-boiled eggs to the salad is a great way to add extra protein to the dish. - You can use any type of pickle you like, such as dill or sweet pickles. - Make sure to chill the potato salad in the refrigerator for at least an hour before serving, as this will help the flavors to meld together
