Healthy Potato Salad is creamy, flavorful and made low fat with simple ingredients. Healthier Greek yogurt potato salad recipe still has a touch of mayo to retain authentic taste and is a must at any summer gathering. No one will even guess they are eating a healthified version of this classic side due to the amazing taste and texture!
Baby potatoes Yukon gold or red potatoes
Eggs
Pickles, sauerkraut or fresh cucumber
Red onion
Dill
Yellow mustard
White vinegar
Plain yogurt
Mayo
Salt
Ground black pepper
For Stovetop: In a medium pot, add potatoes, eggs and cold water to cover. Place lid on and bring to a boil. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size.
For Instant Pot: Add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes – 10 mins, medium 12 mins, large – 15 mins. Then make Instant Pot eggs separately or boil on the stove for 7 minutes.
In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Chop the eggs and add to the bowl.
Drain potatoes and let cool for 20 minutes. Cut potatoes into desired size – some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir with large spoon.