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|| |
- 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
- Peel potatoes and chop them into bite-sized pieces.
- 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.
- Boil 1 egg for 15 minutes, then rinse with cold water and remove shell. Chop egg into small pieces.
- 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.
- Once the potatoes have chilled, add potatoes and stir until fully coated (otherwise the yogurt will curdle if they’re still hot.)
- Season with sea salt & pepper.
- Chill before serving.