Ingredients
Scale
- 3 pounds russet potatoes, about 5 medium potatoes, peeled and cut into 1-inch cubes
- 5 large hard boiled eggs, peeled and diced
- 4 sticks celery, diced
- 1 medium red onion, finely diced
- 1/2 cup low-fat mayonnaise
- 2/3 cup plain greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup pickle relish
- 2 teaspoons white vinegar
- 1 garlic, minced
- Kosher salt and pepper, to taste
Instructions
- Place the diced russet potatoes in a pot and cover with water by an inch. Add salt and bring to a boil. Cook just until fork-tender, then drain and let them cool completely.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, pickle relish, white vinegar, minced garlic, and season with salt and pepper.
- In a large bowl, combine the cooled potatoes, diced hard boiled eggs, celery, and red onion.
- Drizzle the dressing over the salad and toss everything together to combine.
Notes
For added flavor, chill the potato salad in the refrigerator for an hour before serving.
Feel free to customize by adding chopped pickles or herbs to the salad.
Use regular mayonnaise if preferred for a creamier texture.
Nutrition
- Serving Size: 1 cup
- Calories: 248
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.