Creamy Greek Yogurt Potato Salad

Name: Creamy Greek Yogurt Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs Yukon gold potatoes, boiled fork-tender and cooled; 3/4 cup plain Greek yogurt; 1/3 cup mayonnaise; 1/3 cup yellow mustard; 2 tablespoons Dijon mustard; 1.5 tablespoons pickle brine; 1/2 teaspoon granulated garlic; 1/2 teaspoon granulated onion; 1/4 teaspoon smoked paprika; 1/2 cup chopped red onion; 1/2 cup chopped dill pickles; Fresh dill to taste; 3 to 4 hard-boiled eggs, chopped; Salt and pepper to taste

A lighter potato salad in a tangy Greek yogurt dressing with pickles, dill, and egg.

Total time

40 min

Serves

8

Difficulty

Medium

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As seen on Episode 228

The pantry

kitchen

Essentials · serves 8

2 lbs Yukon gold potatoes, boiled fork-tender and cooled 3/4 cup plain Greek yogurt 1/3 cup mayonnaise 1/3 cup yellow mustard 2 tablespoons Dijon mustard 1.5 tablespoons pickle brine 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1/4 teaspoon smoked paprika 1/2 cup chopped red onion 1/2 cup chopped dill pickles Fresh dill to taste 3 to 4 hard-boiled eggs, chopped Salt and pepper to taste

·

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The preparation

6 steps, about 40 minutes start to finish.

01
Boil potatoes until fork-tender, then drain and rinse with cold water.
02
Hard boil eggs 14 to 15 minutes, shock in cold water, peel and chop.
03
Mix together Greek yogurt, mayo, yellow mustard, Dijon, pickle brine, granulated garlic, granulated onion, smoked paprika, salt, and pepper.
04
Fold in cooled potatoes, red onion, pickles, dill, and chopped eggs.
05
Taste and adjust seasoning.
06
Refrigerate at least 1 hour before serving.

lightbulb The chef's notes

“Let the potatoes cool completely before you fold in the dressing. Warm potatoes drink up the yogurt and mayo and turn the whole thing gluey, and the pickle brine is what keeps the flavor bright.”

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Creamy Greek Yogurt Potato Salad

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