Potato Egg Salad with Greek Yogurt

In my efforts to remain a little healthier at summer BBQ’s I typically steer clear of the potato salad. Trust me, I’m all about the hearty potatoes, a big slathering of mayo, and fresh herbs, but I often feel like a glutton shortly afterwards. A few weeks ago I was in a pinch to whip something up for dinner once arriving home and quickly realized I was staring into a semi-empty fridge. I found a half carton of eggs, a container of greek yogurt, and a few leftover CSA farm share items (potatoes, 1 jalapeño, and a small bunch of green onions). What to make? How about a potato egg salad! Why not indulge a little, it is summer after all! I decided to use only what I had and keep it healthy. Greek yogurt to substitute the mayo, jalapeño to substitute the celery and a few additional pantry herbs to add some flavor! Voila! A delicious, and might I add hearty, potato egg salad that became dinner, lunch to go the next day, and a few more lunches for the remainder of the week. It was light, yet filling, and really flavorful with the additional herbs and kick of the jalapeño!

Potato Egg Salad with Greek Yogurt
Serves 8
A light, yet hearty, potato salad made with hard boiled eggs, greek yogurt instead of heavy mayo, and fresh jalapeño, green onions, and pantry herbs!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 6 medium white or Yukon Gold potatoes, quartered
  2. 3 tablespoons white vinegar
  3. 1 large jalapeno, diced
  4. 6 green onions, diced
  5. 1/4 red onion, diced
  6. 5 hard boiled eggs, peeled
  7. 1 1/2 cups plain Greek yogurt
  8. 1 tablespoon yellow mustard
  9. 1 1/2 teaspoons celery seed
  10. Kosher salt and freshly ground black pepper
  11. Paprika for garnish
Instructions
  1. Bring potatoes to a boil in large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
  2. Peel the skins from the potatoes (you can also choose to leave the potato skins on) and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes.
  3. Add the jalapeño, green onions, and red onion. Chop 4 of the hard boiled eggs and add to the potato mixture.
  4. In a medium bowl, mix the Greek yogurt, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
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