Empty My Fridge
"No Mayo" CREAMY Potato Salad | Healthy and Delicious Recipe
Ingredients
- Potato2 ¼ lb
- Egg2
- Red onion · chopped⅓ cups
- Celery2
- Pickle · chopped¼ cups
- Chive · chopped2 tbsp
- Greek yoghurt¾ cups
- Dijon mustard1 tbsp
- White wine vinegar½ tbsp
- Extra virgin olive oil2 tbsp
- Garlic1 clove
- Salt
- Black pepper
Instructions
- Peel the potatoes, cut them into bite-sized pieces about 2 cm thick, put them in a stock pot, add just enough water to cover, season generously with salt, and bring to a high heat.
- Meanwhile, put the eggs in a saucepan, cover with just enough water, bring to a high heat until boiling, then cover, turn off the heat and let them sit for 10 minutes to hard boil.
- Cook the potatoes for about 20 minutes, until a toothpick pierces them easily; do not overboil or they will break apart. Drain, rinse under cold water, shake off excess water and transfer to a large bowl.
- In a separate bowl, whisk together the Greek yogurt, dijon mustard, vinegar, olive oil and garlic, and season with salt and pepper.
- Pour the dressing over the potatoes. Add the finely chopped hard-boiled eggs, red onion, sliced celery, chopped dill pickles and chopped chives, season with salt and pepper, and mix until well combined.
- Serve at room temperature or chilled, garnished with chopped chives.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionEggPotatoYoghurtRed onionCeleryGreek yoghurt
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.