No Mayo CREAMY Potato Salad

No Mayo CREAMY Potato Salad
It is delicious

Ingredients

  • 2 1/4 lbs waxy potatoes 1 kilogram

  • 2 large eggs

  • 1/3 cup chopped red onion 50 grams

  • 2 celery sticks (thinly sliced)

  • 1/4 cup chopped dill pickles 35 grams

  • 2 tbsp chopped chives 6 grams

  • 3/4 cup low fat Greek yogurt 180 grams

  • 1 tbsp dijon mustard 15 grams

  • 1/2 tbsp white wine vinegar 8 ml

  • 2 tbsp extra virgin olive oil 30 ml

  • sea salt & black pepper

  • chopped chives for garnish

METHOD

  • Cut the potatoes (peeled) into small bite-sized pieces that are 3/4 inch (2 cm) thick, then add them into a stock pot, fill with water just enough to cover the potatoes, season generously with salt, and heat with a high heat

  • In the meantime, add the eggs into a saucepan, then fill with water just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit there for 10 minutes to end up with perfectly hard boiled eggs

  • After about 20 minutes the potatoes should be cooked through, you can always pierce them with a toothpick to ensure they are done (don't over boil the potatoes, otherwise they will break apart), remove the stockpot from the heat and drain into a colander, rinse the potatoes under cold water, then shake off any excess water, and transfer the potatoes into a large bowl

  • Add the Greek yogurt into a separate bowl, along with the dijon mustard, vinegar, olive oil, garlic, and season with salt & pepper, whisk together

  • Add the creamy dressing over the potatoes, along with the hard boiled eggs finely chopped, the choped red onion, sliced celery, chopped dill pickels, and chopped chives, season with salt & pepper, mix together until well mixed

  • Serve at room temperature or even chilled, topped off with some chopped chives, enjoy!

Source: Spain On A Fork