Greek Yogurt Potato Salad with Egg
PORTION
8
SERVINGS
PREP TIME
30
Minutes
COOK TIME
15
Minutes
DIRECTIONS:
INGREDIENTS:
  • Whisk Green Mountain Creamery Greek yogurt, mayonnaise, vinegar, sugar (if using), salt and pepper in a large bowl. Add the potatoes, eggs, celery and onion and toss together until the potatoes are completely coated in the dressing.

  • Transfer to a serving bowl and garnish decoratively with red bell pepper, olives and parsley if using. Serve immediately or refrigerate up to 8 hours.

Created By:
Katie Webster
INGREDIENTS:
  • 1 cup plain Green Mountain Creamery Greek yogurt, preferably 5% fat
  • 1/4 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon white vinegar
  • 2 teaspoons sugar (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 hard boiled eggs, peeled and chopped
  • 1 cup finely chopped celery hearts
  • 1/4 cup minced red bell pepper
  • 1/4 cup drained sliced ripe black olives
  • chopped parsley for garnish, optional