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!
ingredient
- 2 pounds russet potatoes
- 1 tablespoon kosher salt, for cooking potatoes
- ½ cup greek yogurt, plain, non-fat
- 2 tablespoons mayonnaise, light
- 1 teaspoon dijon mustard
- ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup celery, chopped
- 3 tablespoons pickle relish
- 2 tablespoons red onions, minced
- 2 tablespoons parsley, minced
- 2 hard-boiled eggs
Directions
- 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.
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