Creamy healthy potato salad is possible with Greek yogurt and with a help of my Ukrainian heritage. I combined my childhood favourite egg, radish and cucumber salad with traditional North American potato salad, and the result is lighter and healthier potato salad without sacrificing the flavour. I tested recipe three times and me and my 10 year old (he is becoming one excellent cook with a dream of owning a food truck one day) agreed in unison that radishes and cucumbers add a delightful crunch, slicing potatoes in rounds is the way to go, and without eggs potato salad is not a potato salad. Nobody missed a few cups of mayo but we added one tablespoon that made all the difference.
How to Make Greek Yogurt Potato Salad
Start by boiling potatoes and eggs together. This method saves a pot to wash and yields the same result – cooked eggs and potatoes. All you have to do is remove eggs after 5 minutes and cool off in cold water (you know the flow). Keep cooking potatoes for another 10 minutes, drain and then let cool off for 10-15 minutes, which is enough for safe handling. Using baby potatoes with thin skin eliminates need for peeling and adds extra vitamins and nutrients to the salad.
I decided to slice and not chop potatoes to complement the radishes.
Long English cucumber has soft skin, however if you have got field of garden cucumbers with thicker skin and feel like you would enjoy them more peeled – go ahead. The most important step is to remove (and eat) the seeds in the middle that contain a lot of water. Then cut cucumber lengthwise and chop into quarters.
As both me and Kyle were taste testing the first batch, we both simultaneously said that this Greek yogurt potato salad is missing eggs. I added 3 hard boiled eggs and reduced mayo to 1 tbsp.
OK, here is my position on replacing mayo with Greek yogurt in traditional creamy salads. No matter how much Greek yogurt you add, salad won’t be the same as the mayo version. However, if you add just a touch of mayo (1 tbsp is more than enough), it will gain that extra oomph and mayo like taste (same goes for tuna zucchini fritters and Greek yogurt tartar sauce).
And no fat free or low fat yogurts please, full fat all the way otherwise potato salad will taste “skinny”. I used organic Stonyfield whole milk yogurt I picked up at Fred Meyer, it is same thick and creamy as Greek yogurt. And when it comes to dairy and meat, it has to be organic or grass fed for me. I am a strong believer in more nutrition, lesser exposure to harmful chemicals and humane treatment of animals that organic products offer.
Good news is that every year organics become more and more easily accessible in your neighbourhood grocery store without a price tag of a health food store. You can pick up all organic ingredients for this Greek Yogurt potato salad at one of Kroger family of stores, with extra discount in addition to already competitive prices during their July 9-26 organic products sale by downloading coupons at OrganicsEveryDay.com.
And I highly recommend to stir the salad with wooden spoon – metal one just rips potatoes apart.
I personally think potato salad tastes best when chilled for a bit. Kyle didn’t care and enjoyed it “fresh from the photoshoot” (boys). Because it contains radishes and cucumbers, some liquid will accumulate at the bottom of the bowl with leftovers. Nevertheless, vegetables didn’t become soggy and we stirred everything right before serving each time (after testing recipe three times, needless to say we were eating potato salad for 5 days).
And afterwards, may I suggest the best summer dessert ever?!
Greek Yogurt Potato Salad
- 2 lbs baby potatoes
- 2 1/2 tsp salt
- 3 large eggs, chopped
- 1 tbsp any vinegar except balsamic
- 2 bunches radishes, sliced
- 1 long English cucumber
- 2 tbsp chives or green onions, finely chopped
- 1 cup Stonyfield Greek yogurt, whole milk
- 1 tbsp avocado oil mayo
- 1 tsp any mustard
- 1 small garlic clove, grated
- 1/2 tsp salt
- Ground black pepper, to taste
- In a medium pot, add potatoes, eggs and 2 tsp salt; add enough cold water to cover, place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 5 minutes. Remove eggs with a slotted spoon into a bowl with cold water; cook potatoes for another 10 minutes or until fork tender. Drain potatoes and let cool for 10 minutes uncovered.
- Slice potatoes into small rounds and transfer to a large salad bowl. Add 1 tbsp vinegar and 1/2 tsp salt, toss or mix with a wooden spoon and set aside.
- In the meanwhile, cut cucumber lengthwise, remove seeds with a teaspoon (eat them), then cut each half lengthwise one more time, slice and transfer to a bowl with potatoes. Slice radishes, peel and chop eggs, whisk with a fork all Greek Yogurt Potato Salad Dressing Ingredients in a small bowl, and add to the salad.
- Gently stir with wooden spoon. Enjoy immediately or chill for a few hours for best results.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.