A lighter version of a classic potato salad recipe using Greek yogurt instead of mayonnaise. Perfect for those warm summer days when you’re looking for a lighter dish.
Equipment
- Large pot
- Large bowl
- Medium bowl
Ingredients
- 1.5 lbs Little Potatoes, halved or quartered
- 1/2 cup plain Greek yogurt
- 1/4 cup low fat buttermilk
- 1 tsp salt
- 1 tsp sugar
- 1 tsp vinegar
- 1/2 tsp dry ground mustard
- 1/8 tsp pepper
- 4 hard-boiled eggs, chopped
- 1/4 cup chives, chopped
Instructions
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Step 1
In a large pot of boiling, salted water, cook the Little potatoes until tender, about 10 minutes. Drain, place in a large bowl and set aside to cool completely.
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Step 2
In a medium bowl, stir together yogurt, buttermilk, salt, sugar, vinegar, mustard and pepper and pour over cooled potatoes. Add eggs and chives and stir until combined.
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Step 3
Serve immediately or chill until ready to serve.