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!
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.
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.