Potato egg salad with greek yogurt dressing
This protein-filled potato salad includes eggs and greens tossed in a tangy homemade greek yogurt dressing for a delicious side dish, family dinner, or picnic.
Ingredients
 | 8-10 baby potatoes |
 | 5-6 eggs |
 | 5 oz of fresh greens (baby spinach, mâche, etc) |
Spices, herbs and ingredients for flavor:
 | 1 cup of regular or low fat greek yogurt |
 | 1 tablespoon of ricotta cheese |
 | 1/2 teaspoon of garlic flakes or garlic powder |
 | 1/2 teaspoon of dried shallot flakes or powder. You can also use onion powder as an alternative. |
 | 2 tablespoons of freshly squeezed lemon juice |
 | Pinch of salt and pepper |
How to make this potato egg salad
- Wash the baby potatoes and boil them in salted water for about 15 minutes, until tender (keep the skins on).
- Boil the eggs in a separate pot for about 5 minutes. Cool, then peel.
- Mix the dressing ingredients in a small bowl until well combined.
- Cut the cooked potatoes into quarters and place them in a large salad bowl.
- Add the boiled eggs to the bowl and break them into chunks using a fork and knife.
- Add any optional greens if using.
- Pour in the dressing and toss gently to coat everything evenly.
- Serve immediately.
Potato egg salad is a staple dish that has been enjoyed for generations. But with the addition of Greek yogurt, this classic dish is taken to a whole new level.
The creamy, tangy flavor of the Greek yogurt perfectly complements the rich, yolky flavor of the boiled eggs, and the tender baby potatoes. This dish is not only delicious, but it’s also healthy, making it a great option for those looking to maintain a healthy diet.
One of the key reasons why potato egg salad with Greek yogurt is so beloved is its versatility. You can easily add more vegetables or even cooked chicken the mix. It can be served as a main dish for a light lunch, or as a side dish with grilled chicken or fish.
And it is very easy to make. Simply boil the eggs and potatoes, mix them with the Greek yogurt, and season with your favorite herbs and spices.
It is a quick and easy option that is perfect for busy weekdays, as well as being great for meal prep, as it can be made ahead of time and stored in the refrigerator for later.
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Potato egg salad
Equipment
Ingredients
- 8-10 baby potatoes
- 5-6 eggs
- 5 oz of fresh greens such as baby spinach, mâche, etc (Optional)
- pinch of salt and pepper
Creamy Greek Yogurt Dressing
- 1 cup of greek yogurt
- 1 tablespoon of ricotta cheese
- 1/2 teaspoon of garlic flakes
- 1/2 teaspoon of shallot flakes
- 2 tablespoons of lemon juice
- pinch of salt and pepper
Instructions
- Wash the baby potatoes and boil them on the stovetop for about 15 minutes until tender. (No need to take off the skin)
- Boil the eggs for about 5 minutes in a large pot on stove top.
- In a small bowl, prepare the dressing by mixing the ingredients together.
- Chop the boiled potatoes into quarters and add to a large salad bowl.
- Add the eggs into the salad bowl (with the potatoes) and cut it into pieces with a fork and knife.
- Add the optional greens if you wish.
- Add in the dressing and toss the salad to make sure that the dressing coats evenly.
- Serve when ready.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This potato egg salad in a greek yogurt is a light salad that can easily be served as a side dish or by itself.Consider serving it with this Sun-dried tomato and pesto pizza or this Air fryer chicken quesadilla in a sour cream sauce
How to store it?
You can easily prepare this potato egg salad with greek yogurt in advance and leave it in the fridge.Store it in an airtight glass container so it keeps fresh.
