Yield: 8 servings
Greek Yogurt Potato Salad
Ingredients
- 2 lbs potatoes*
- 1/2 cup chopped pickle
- 4 celery stalks, chopped
- 1/2 small onion, minced or grated**
- 3 hard boiled eggs, chopped
- 1 tablespoon dijon mustard
- 2 tablespoons pickle juice
- 1 cup greek yogurt
- dollop of mayo, you can use more mayo/less yogurt if you wish
- salt & pepper to taste
- paprika to garnish (optional
Instructions
- Boil potatoes until soft (a fork should go in easily,) and rinse with cold water. If using red or fingerling potatoes, cut them into bite-sized pieces and place in a large bowl. (If you're using regular large potatoes you'll want to peel and cut them ahead of time.)
- Into the bowl toss the pickles, celery, onion and egg. Add the pickle juice, yogurt and mayo. Fold everything together and season with salt & pepper.
- Chill before serving.
Notes
*I used the bite-sized fingerling potatoes for this. Any kind is fine, you'll just want to prep them differently based on the size of the potato. **We're not big fans of the texture of raw onion in this house so I actually grated the onion into this and it was perfect. I used my fine Microplane grater, but any kind will do!
Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g