Creamy Potato Salad
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Creamy Potato Salad
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| Servings |
| 83/4 cup servings |
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Ingredients
Dressing
- 1cup plain low-fat greek yogurt
- 1/2teaspoon onion powder
- 1/2teaspoon garlic powder
- 1/2teaspoon cayenne pepper powder
- 1teaspoon dried parsley
- 1/4teaspoon black pepper
- 1/4teaspoon salt
- 1Tablespoon dijon mustard
Salad
- 6cups Yukon Gold potatoesbBoiled, peeled, diced
- 2large eggshard boiled, diced
- 1/2cup dill relish
Instructions
- Clean and prep your cooking area.
- In a medium bowl, add the Greek Yogurt, onion powder, garlic powder, cayenne pepper, dried parsley, pepper, salt, and the Dijon mustard, and mix until well combined to create the potato salad dressing.
- In a large bowl, add the diced Yukon potatoes, diced hard-boiled eggs, dill relish, and the potato salad dressing and mix until well combined.
- Place in refrigerator for 15-30 minutes to chill and serve when ready
Recipe Notes
