This was my first time making Greek yogurt potato salad and I’ll be honest, I wasn’t sure how it was going to turn out. I LOVE potato salad, but I tend to steer clear of it since it’s overloaded with mayo. I didn’t think it would taste as good with Greek yogurt, but I’m happy to say I was wrong! I’ll definitely be adding this to my list of favorite appetizers.

Since the mix is 90% Greek yogurt, I do give you the option to add a scoop of Vegenaise (dairy-free mayo) for a little extra flavor. (For those of you who have never had Vegenaise, it’s delicious!)

Greek Yogurt Potato Salad
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Recipe type: Appetizer
Cuisine: Gluten-Free
Ingredients
  • 4 cups russet potatoes, peeled and chopped
  • ½ cup plain nonfat Greek yogurt
  • 2 tbsp pickle, diced
  • 2 tbsp red onion, diced
  • 2 tbsp Dijon mustard
  • 2 tbsp pickle juice
  • 1 hard boiled egg, chopped
  • Sea salt and pepper, to taste
  • Optional: 1-2 tbsp Vegenaise
Instructions
  1. Peel potatoes and chop them into bite-sized pieces.
  2. Boil potatoes for 5-10 minutes until soft (test with a fork to make sure they’re tender), then rinse with cold water and place in the refrigerator.
  3. Boil 1 egg for 15 minutes, then rinse with cold water and remove shell. Chop egg into small pieces.
  4. Stir the Dijon mustard, pickle juice, Greek yogurt and Vegenaise (if using) together in a large mixing bowl, then add diced pickles, onion and egg.
  5. Once the potatoes have chilled, add potatoes and stir until fully coated (otherwise the yogurt will curdle if they’re still hot.)
  6. Season with sea salt & pepper.
  7. Chill before serving.
Serving size: 1 cup Calories: 150 Fat: 1g Carbohydrates: 29g Sugar: 2g Sodium: 117mg Fiber: 2g Protein: 7g
Notes
Makes 4 servings.

 

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