Description
A creamy, protein-rich potato salad made with Greek yogurt instead of mayo, offering a light Mediterranean twist on a classic dish. Perfect for summer gatherings or quick meals.
Ingredients
2 lbs yellow or red potatoes (preferably organic; use Russet for hearty texture)
6 large eggs (pasture-raised recommended)
1 cup plain Greek yogurt (full-fat or 2% milk fat)
2 tablespoons Dijon mustard (use whole-grain mustard for variation)
1 small red onion
2 stalks celery
1 minced garlic clove
Instructions
Place potatoes in a large pot, cover with cold water and 1 teaspoon salt; bring to a boil. Reduce heat and cook 12-14 minutes until tender. Drain and rinse with cold water to peel.
In the same pot, bring water to a boil and gently add eggs. Simmer 9 minutes (or 12 for very hard-boiled). Transfer to ice water, let stand 10 minutes, then peel and slice.
Whisk Greek yogurt, Dijon mustard, minced garlic, and ½ teaspoon dill in a bowl. Season with salt and pepper to taste.
Combine chopped potatoes, sliced eggs, and sliced celery in a large bowl. Pour dressing over the mixture and gently fold until coated. Chill for 1 hour before serving.
Notes
Saute red onion to reduce sharpness if preferred.
Use low-fat Greek yogurt for a lighter option.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg