Healthy Potato Salad with all traditional ingredients but not drowning in cups of mayo. Creamy, flavorful and a must at any summer gathering.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings 1x
2 lbs baby potatoes, Yukon gold or red potatoes
3 eggs, large
3/4 cup pickles, sauerkraut or fresh cucumber, diced
5 tbsp red onion, finely chopped
4 tbsp dill, finely chopped
1 tbsp yellow mustard
1 tbsp any light colour vinegar
1/2 cup plain yogurt, 2%+ fat
1/4 cup mayo
1 tsp salt
1/2 tsp ground black pepper
To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. 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: baby – extra 10 mins, medium – 20 mins, large – 25 mins. Or until fork tender.
To cook potatoes in Instant Pot: To 6 or 8 quart 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 you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
Drain potatoes and let cool for 20 minutes uncovered.
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.
Cut potatoes into desired size pieces – some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir salad with large spoon.
Chill for at least 3 hours or overnight before serving.