Creamy Red Potato Salad
Ingredients
The salad
-
2
pounds
small red potatoes
-
⅔
cup
diced red onion
-
⅔
cup
diced celery
-
4
large
hard boiled eggs, chopped
-
1
handful
fresh chopped parsley
The dressing
-
½
cup
plain Greek yogurt
-
½
cup
mayonnaise
-
2
teaspoons
red wine vinegar
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
Instructions
- Cut the potatoes into quarters and place them in a medium pot, covering with cold water.
- Bring the water to a boil, then lower the heat to simmer until the potatoes are fork tender.
- Drain the potatoes and let them cool slightly.
- While the potatoes are cooking, boil the eggs in a small pot of cold water until done, then cool them in ice water.
- In a large bowl, combine the cooled potatoes, onion, celery, yogurt, mayonnaise, vinegar, salt, and pepper, and stir well.
- Gently mix in the chopped hard boiled eggs and parsley.
- Serve at room temperature or refrigerate for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
11g
Total carbohydrates
16g
Total protein
6g
Sodium
354mg
Cholesterol
80mg
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