"Po-Yo" (Potato Salad made with Greek Yogurt)

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)

Ingredients

  1. 3 lb bag of baby red potatoes washed and quartered (keep skin on

  2. 1 cup of 2% Greek Plain Yogurt (I prefer Fage or Chobani)

  3. 2 ½ Tablespoons Whole Grain Dijon Mustard

  4. 1 ½ Tablespoons Honey

  5. The Juice of half a medium size lemon

  6. Dash of salt and pepper

  7. 1 Tablespoon White Distilled Vinegar

  8. 3 Tablespoons Chopped Fresh Dill

  9. 1/2 a medium red onion diced very small

  10. 1/3 Cup chopped celery

  11. 3 Hard boiled eggs chopped (If you are super healthy conscious remove the yolks)

Steps

  1. 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.

  2. 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.

  3. 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.

  4. In a medium bowl mix together all of the remaining ingredients except for the eggs.

  5. Remove the potatoes from the fridge and gently stir in the chopped eggs

  6. 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.

  7. Serve next to burgers, roasted pork, sausage, hot dogs, chicken…the possibilities are endless!

Entertaining, Healthy Recipes, Lunch, Salads, SidesDanielle SepsyComment