Greek Yogurt Potato Salad

Terrific Trio

by Ashley Fehr

(83 votes, average: 3.18 out of 5)

Terrific Trio

A lighter version of a classic potato salad recipe using Greek yogurt instead of mayonnaise. Perfect for those warm summer days when you’re looking for a lighter dish.

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Where To Buy

Preparation

Step 1 out of 3

In a large pot of boiling, salted water, cook the Little potatoes until tender, about 10 minutes. Drain, place in a large bowl and set aside to cool completely.

Step 2 out of 3

In a medium bowl, stir together yogurt, buttermilk, salt, sugar, vinegar, mustard and pepper and pour over cooled potatoes. Add eggs and chives and stir until combined.

Step 3 out of 3

Serve immediately or chill until ready to serve.

Step 1 out of 3

In a large pot of boiling, salted water, cook the Little potatoes until tender, about 10 minutes. Drain, place in a large bowl and set aside to cool completely.

Step 2 out of 3

In a medium bowl, stir together yogurt, buttermilk, salt, sugar, vinegar, mustard and pepper and pour over cooled potatoes. Add eggs and chives and stir until combined.

Step 3 out of 3

Serve immediately or chill until ready to serve.

Greek Yogurt Potato Salad

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Preparation

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