There is one ingredient that is used in many popular recipes that people either love or DESPISE…mayonnaise. Personally, I love the stuff, on sandwiches, in tuna salad or on a juicy hamburger, but it just isn't the healthiest of condiments. When making a side dish to bring on a trip to rural Pennsylvania, I started to think of fresh, new ways to concoct popular summer sides such as potato salad and macaroni salad. As I was strolling through the dairy isle I came across one of my favorite things, Greek Yogurt. I used the yogurt in this recipe as if it were mayo, and to my surprise, it was simply delicious! If you are a health nut or just not a fan of mayonnaise, I promise you, you will love this creamy, tangy, spicy potato salad recipe.
(Feeds 6-8 people)
- 3 lb bag of baby red potatoes washed and quartered (keep skin on
- 1 cup of 2% Greek Plain Yogurt (I prefer Fage or Chobani)
- 2 ½ Tablespoons Whole Grain Dijon Mustard
- 1 ½ Tablespoons Honey
- The Juice of half a medium size lemon
- Dash of salt and pepper
- 1 Tablespoon White Distilled Vinegar
- 3 Tablespoons Chopped Fresh Dill
- 1/2 a medium red onion diced very small
- 1/3 Cup chopped celery
- 3 Hard boiled eggs chopped (If you are super healthy conscious remove the yolks)
- Place the quartered red potatoes into a medium size pot and fill it with cold water until the water is about 2 inches above the potatoes.
- Bring the potatoes to a boil and cook them until they are tender and can be easily pricked with a fork (but still maintain their shape). Do not overcook the potatoes or the texture of the potato salad will be sticky and starchy.
- Drain the potatoes, put them in a bowl with a paper towel on top and place them in the refrigerator. The potatoes must be fully cooled before you dress them.
- In a medium bowl mix together all of the remaining ingredients except for the eggs.
- Remove the potatoes from the fridge and gently stir in the chopped eggs
- Pour the yogurt mixture over the potatoes a little bit at a time until each potato is fully coated. You may use all of the dressing but some people may prefer it on the dryer side.
- Serve next to burgers, roasted pork, sausage, hot dogs, chicken…the possibilities are endless!