Potato Egg Salad (with Greek Yogurt)

Fresh and creamy Potato Egg Salad with Greek yogurt. This is a healthy potato salad recipe, packed with protein, where you won't be missing the mayo at all!

This vibrant, creamy, and absolutely delicious potato egg salad is a whole meal on its own. Loaded with protein and healthy fats!

Table Of Contents

• Flavor
• Ingredients
• Extra Ingredient Suggestions
• How To Cook Potatoes For Potato Salad
• How Long Will It Keep
• TIPS
• Serve With
• Recipe

Flavor

If you haven't ever made a potato salad using Greek yogurt, you might be wondering what this potato salad might taste like. Well, it's equally creamy (or creamier if you use strained Greek yogurt), with a hint of tangy flavor (from the Greek yogurt) that adds a lot of freshness.

Also, the flavors of vinegar, mustard, and lemon (that are added to the yogurt dressing) give it a similar taste to mayonnaise (since the same ingredients are used to make mayonnaise).

In the delicious flavors of this healthy and creamy potato salad, turmeric and extra virgin olive oil are added to give an earthy sweetness and nutty flavor.

Ingredients

• Potatoes: such as Yukon gold, baby potatoes with skin on, are also great here.
• Onion: I'm using red onion. If you want to give the salad extra freshness and a Springy feel, add Spring onions instead (with their green tips, please!).
• Eggs
• Capers: Using brined baby capers here. If you use large capers, chop them a bit first. If you don't fancy capers, pickles are the best substitute, 2-3 small to medium ones finely sliced.
• Fresh parsley: You can also use some fresh dill if you like.
• Greek yogurt
• Mustard
• Turmeric powder
• Extra virgin olive
• Vinegar: white wine or apple cider vinegar.
• Lemon juice fresh

Extra Ingredient Suggestions

This salad is so versatile that you can add many other ingredients to it. Boiled or steamed chicken, tuna, ham, or smoked turkey, to name a few. My favourite is some ripe and creamy chopped avocado. Also, green olive slices and roasted red peppers in brine will give it more of a Mediterranean feel!

How To Cook Potatoes For Potato Salad

The best way to cook potatoes for potato salad is to either boil them or bake them in the oven covered.

Making a skin on potato salad adds more nutritional value to this healthy potato yogurt salad since most minerals are on the skin.

Step 1 - Clean the potatoes: Soak the potatoes in cold water for 30 minutes. This will help remove the dirt from their skin more easily. Use a dish sponge and rub each potato under running water.

Step 2 - Cook the potatoes. To boil the potatoes for potato salad: Place them in a cooking pot (without cutting or peeling them) and cover them with water. Season generously with salt. Boil until fork tender but not mushy. The potatoes shouldn't break apart when you press a fork into them. Cooking time may vary a lot and will depend on the variety and size of the potatoes.

To bake the potatoes for the potato salad: Either wrap each potato individually in aluminum foil or place them in a pan partly covered with water and coat the pan with foil. Don't skin the potatoes and season with salt by sprinkling some on each piece of foil or in the water in the pan. Bake at 200°C / 390°F for about an hour more or less.

To microwave potatoes for potato salad: Add the potatoes whole with their skin on to a plate and cover with plastic wrap. Make a small hole in the plastic wrap cover so the steam won't explode on you afterwards. A medium-sized potato takes about 5-6 minutes to cook in the microwave. Therefore, calculate the cooking time according to the size and number of potatoes. You can always insert a knife into one to check if it's done.

Allow the potatoes to cool down completely and then either peel their skin or cut them as they are. The skin will come off easily, and you can peel it off with your hands.

How Long Will It Keep

Potato egg salad will keep for up to 3 days in an airtight food container in the fridge.

TIPS

1. Skip the potatoes and double the eggs to make a healthy egg salad!
2. Cook the potatoes the day before, they're easier to work with.
3. Don't overcook the potatoes and turn the salad mushy.
4. Baked potatoes keep firmer when mixed into the salad. Make sure to bake them wrapped in foil if you keep the skin on, so it stays tender.
5. Make a batch or two of the Greek yogurt dressing for potato salad, and keep it in the fridge to use whenever you have leftover potatoes or boiled eggs. It will keep for up to 10 days.
6. If you want to give the yogurt more of a myo-flavor, you can mash the cooked egg yolks and mix them into the dressing.

Serve With

Serve this creamy potato salad with egg over finely shredded crisp greens like lettuce, iceberg, or rocket (arugula). Of course, cucumbers and tomatoes on the side are always welcome.

Recipe