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Main ingredients:

Spices, herbs and ingredients for flavor:

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.

Mixing boiled eggs and boiled potatoes — Boiled baby potatoes

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

An easy potato egg salad that can be served as a main or a side dish.

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Salads

Cuisine American

Servings

Calories 200 kcal

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.

Notes

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.

Potato egg salad with greek yogurt dressing 1

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 17gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 282mgSodium: 170mgFiber: 3gSugar: 2g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

	Greek yogurt – regular or low fat greek yogurt. You can also use sour cream if you wish.
	Ricotta cheese
	Garlic powder or flakes
	Shallot flakes or powder
	Salt and pepper
	Lemon juice – freshly squeezed lemon juice for flavor

	Baby potatoes
	Eggs
	Fresh greens (baby spinach, mâche, etc)