Ingredients
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1 1/2 pounds yellow or gold potatoes
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1/4 cup mayonnaise
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1/4 cup plain Greek yogurt (such as Fage® 2%)
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1 tablespoon dill pickle brine
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1 tablespoon Dijon mustard
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3 large hard boiled eggs, divdied
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1/3 cup chopped onion
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1/3 cup chopped dill pickles
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salt and freshly ground black pepper to taste
Directions
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Add potatoes to a large pot and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium-low, and cook until easily pierced with a fork but still firm, 15 to 25 minutes. Drain potatoes, and set aside to cool.
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Meanwhile, whisk the mayonnaise, yogurt, pickle brine, and Dijon mustard together in a large bowl until well blended. Peel and roughly chop 2 of the hard boiled eggs. Stir in chopped eggs, onion, and pickles.
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When potatoes are cool enough to handle, peel and cut them into bite-sized pieces. Add potatoes to the bowl with the dressing, and gently toss to coat evenly.
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Season to taste with salt and pepper, and slice the remaining hard boiled egg for a garnish on the potato salad. May be served immediately or chilled in the fridge.
From the Editor:
Here's everything you need to know about How to Boil an Egg.
Nutrition Facts (per serving)
| 331 | Calories |
| 15g | Fat |
| 39g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 331 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 3g | 15% |
| Cholesterol 146mg | 49% |
| Sodium 431mg | 19% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 4g | |
| Protein 11g | 22% |
| Vitamin C 18mg | 20% |
| Calcium 75mg | 6% |
| Iron 2mg | 14% |
| Potassium 1032mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
