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Healthy Potato Salad with Egg Katie
2 1/2 pounds thin-skinned potatoes, cut into about 1-inch chunks (about 8 cups)
3 large eggs
3/4 cup plain non-fat Greek-style yogurt
1/4 cup mayonnaise
1 1/2 teaspoons sugar (or agave)
2 teaspoons Dijon mustard
2 teaspoons relish (optional)
2 teaspoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 stalks celery, finely chopped
1/2 cup finely diced red onion or scallions
Paprika and chopped fresh parsley for garnish
Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer. Bring to a boil, add potatoes, cover and cook until just tender, about 15 minutes. Make sure that the water doesn’t boil away.
Meanwhile, hard boil the eggs. See instructions below in the notes section. Peel and chop them.
Spread the potatoes out over a baking sheet to cool slightly.
Meanwhile, whisk Greek yogurt, mayonnaise, sugar, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.
Stir in the potatoes, celery, eggs and onion (or scallions.) Serve immediately or chill completely before serving, about 4 hours or overnight. Garnish with paprika and parsley if desired, before serving.
Notes
How To Make Hard-Boiled Eggso
To hard-boil the eggs, place three eggs into a small saucepan and cover with cold tap water. Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain the gentle boil. When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs. Lastly, peel and chop the eggs.
Roasted Red Potatoes (rather than boiling)
- 1 1/2 pounds baby red potatoes halved
- 1/4 cup olive oil
- 2 teaspoons garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- cooking spray
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
- Notes If you don't have baby potatoes, use large red potatoes cut into 1 inch pieces.
- Prep Time10min
- Cook Time35min
- Total Time45min
Make-Ahead Instructions
This potato salad can be made two days ahead. Keep refrigerated in an air-tight container or covered with plastic wrap. Stir well and adjust the seasoning. Then garnish just before serving.
Time: 40 min. Servings: 9 cups
