Greek Yogurt Potato Salad
Servings: 6
Calories: 186kcal
Ingredients
- 3 eggs
- 1 and ½ lbs potatoes
- 4 green onions sliced
- 3 stalks celery diced
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped, optional
Dressing
- ¾ cup Greek yogurt
- 2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
Instructions
- Boil eggs- Fill a saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil and then lower the heat to medium so that the water is between a simmer and a boil. Carefully lower the eggs into the water and cook for 8 minutes, uncovered. Immediately after, place the eggs into ice cold water for 10 minutes and then peel and dice.
- Place potatoes in a large pot, fill with enough water to cover the potatoes by an inch of water and add 1 tablespoon of salt.
- Cook over medium-high heat until just fork tender, about 15 minutes. Drain and place in a large bowl.
- In a small bowl, stir together the dressing ingredients.
- When the potatoes are just cool enough to handle, cut the potatoes into bite sized pieces and then pour half of the creamy sauce over the warm potatoes. Allow to sit for 10 minutes and then add the eggs, celery, herbs and remaining dressing.
- Refrigerate for at least 2 hours and up to overnight.
- Taste and add salt and pepper as needed and serve.
Video
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 186kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 481mg | Potassium: 642mg | Fiber: 3g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 2mg
