Healthy Potato Salad With Egg and Yogurt

Creamy, fresh, and appetizing Potato Egg Salad with Greek Yogurt. A healthy potato salad recipe, without mayo, packed with protein and healthy fats!

📝 Ingredients

• 650 grams (1.4 pounds) potatoes
• 6 large eggs (or 8 medium-sized)
• 120 grams (1 medium) red onion (minced)
• 3 teaspoons baby capers
• 3-4 tablespoons fresh parsley (finely chopped)
• 200 grams (7 ounces) Greek yogurt
• 2 teaspoons mild mustard
• 1 teaspoon turmeric powder
• 2 tablespoons white or apple cider vinegar
• 3 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• sea salt
• freshly ground pepper
• shredded lettuce, iceberg, or rocket (see more suggestions in the text above)

👨‍🍳 Instructions

1. 1Prepare the potatoes. You can peel the potatoes or leave them with their skin on. Then you can either boil or bake them (wrapped in foil). Either way you cook the potatoes, season them with salt.Once cooked and cooled, dice them into chunky pieces. See Notes Below.
2. 2Prepare the eggs. Add eggs to a saucepan with cold water. Bring to a boil, then drop the heat to medium-high and boil for 8-10 minutes. Cool in cold water. Peel and cut them in half lengthwise, and then dice each half into 6-8 pieces.
3. 3Make the dressing. In a large salad or mixing bowl, whisk together all of the ingredients for the salad dressing (Greek yogurt, mustard, turmeric, vinegar, lemon juice, olive oil).
4. 4Combine. Toss the potatoes in the bowl, along with the parsley, onion, eggs, and capers. Mix well to combine.
5. 5Refrigerate for at least 3 hours or longer.
6. 6Serve with shredded lettuce or iceberg, rocket, or anything else you prefer!