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.

Prep
10 mins
Cook
10 mins
Serves
4
Ingredients
10
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Equipment

  • Large pot
  • Large bowl
  • Medium bowl

Ingredients

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  • 1.5 lbs Little Potatoes, halved or quartered
  • 1/2 cup plain Greek yogurt
  • 1/4 cup low fat buttermilk
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1/2 tsp dry ground mustard
  • 1/8 tsp pepper
  • 4 hard-boiled eggs, chopped
  • 1/4 cup chives, chopped
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Instructions

  • Step 1

    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

    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

    Serve immediately or chill until ready to serve.

  • Step 4 - Enjoy your tasty meal with the family