Red Potato Salad

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CategoryDifficultyBeginner

Potato salad is a classic summer-time side dish, great for gatherings and feeding many people. This red potato salad is a healthier twist which contains some added protein and nutrients from Greek yogurt. Add this dish to your next pool party. Just remember to keep it out of the sun!

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 8 small red potatoes, diced
 4 hard-boiled eggs, sliced
 ½ cup plain Greek yogurt
 1 ½ tsp yellow mustard
 ¼ cup sweet pickle relish
 ½ tsp dill
 ½ cup celery, diced
 1 tbsp minced onion
 salt and pepper to taste

1

Hard boiled eggs — bring eggs to a rolling boil, turn off heat and let simmer for 10 minutes. Transfer to an ice bath for an additional 10 minutes. Peel and slice eggs after cooled.

2

Cut potatoes and bring to a boil. Cover and simmer for 12-14 minutes. Drain and let cool for 30 minutes.

3

Combine Greek yogurt, mustard, celery, onion, and sliced hard boiled eggs. Add diced potatoes and combine ingredients.

4

Add dill, and salt and pepper to taste. Keep in refrigerator for at least 2 hours before serving.

Nutrition Facts

Serving Size 281 grams

Servings 6


Amount Per Serving
Calories 219
% Daily Value *
Total Fat 3.7g6%
Saturated Fat .5g3%
Cholesterol 125mg42%
Sodium 197mg9%
Total Carbohydrate 37g13%
Dietary Fiber 3.7g15%
Sugars 6.8g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 small red potatoes, diced
 4 hard-boiled eggs, sliced
 ½ cup plain Greek yogurt
 1 ½ tsp yellow mustard
 ¼ cup sweet pickle relish
 ½ tsp dill
 ½ cup celery, diced
 1 tbsp minced onion
 salt and pepper to taste

Directions

1

Hard boiled eggs — bring eggs to a rolling boil, turn off heat and let simmer for 10 minutes. Transfer to an ice bath for an additional 10 minutes. Peel and slice eggs after cooled.

2

Cut potatoes and bring to a boil. Cover and simmer for 12-14 minutes. Drain and let cool for 30 minutes.

3

Combine Greek yogurt, mustard, celery, onion, and sliced hard boiled eggs. Add diced potatoes and combine ingredients.

4

Add dill, and salt and pepper to taste. Keep in refrigerator for at least 2 hours before serving.

Red Potato Salad