Greek Yogurt Potato Salad Greek Yogurt Potato Salad

Greek Yogurt Potato Salad

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.

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Ingredients

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Product Used

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

Terrific Trio

Terrific Trio

Where To Buy

Preparation

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.

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.

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.

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