Greek Yogurt Potato Salad
Greek Yogurt Potato Salad
Crappy's Gym
12
1 hours 15 minutes
110
American
Side
A tangy potato salad using Greek yogurt instead of mayonnaise!
Ingredients
Ingredients:
- 3 hard boiled eggs
- 2 lbs gold potatoes
- ¾ greek yogurt
- 2 Tbsp olive oil
- 2 cloves garlic
- 2 Tbsp vinegar
- 1 Tbsp dijon mustard
- 1 tsp celery salt
- ½ tsp salt
- ¼ tsp pepper
- 3 green onions, chopped into 2 to 3 inch segments
Directions
Directions:
- Add potatoes to large pot, cover with water and add salt. Boil potatoes until just soft, do not overcook. Remove from the pot and let cool.
- Hard boil the eggs, put 3 eggs in a small pan and cover the eggs with water and bring to a boil lightly stirring occasionally. Once water has begun to boil, remove pot from heat and cover, let sit for 10 mins. Remove eggs and place in an ice bath to cool.
- While potatoes and eggs are cooling, In a blender combine greek yogurt, olive oil, vinegar, dijon mustard, celery salt, green onions, salt and pepper. Blend until smooth.
- Once potatoes have cooled just enough to handle them, dice them into desired size and add to a large mixing bowl.
- Pour the blended dressing over the potatoes and gently fold with a large spatula until the potatoes are well coated.
- Peel hardboiled eggs and chop to desired consistency, add the potato salad and gently fold just enough to combine.