Ingredients
Units
Scale
- 3 baking potatoes peeled and cut into 1” cubes
- 5 eggs
- 3/4 cup mayonnaise (reduced fat or fat free is fine)
- 1/2 cup plain Greek yogurt
- 2 tablespoons yellow mustard (plus more to taste)
- 1 teaspoon kosher salt
- cayenne pepper to taste
- 4 green onions sliced
- paprika (optional)
Instructions
- Place potatoes in a pot, and cover with an inch of water. Add about a teaspoon of salt to the water. Bring to a boil, and cook at a low boil for 10-15 minutes or until your desired tenderness. (I like mine to be almost mashable.) Drain, and set cooked potatoes aside to cool.
- At the same time, place eggs in another pot, and cover with an inch of water. Bring to a boil uncovered, and boil for three minutes. Cover the pot, and turn off heat completely for 10 minutes. Pour off the hot water, and soak the eggs in cold water until cool enough to peel.
- Peel your cooked eggs, and cut them in half. Drop the yolks into the bowl your finished potato salad will go into.
- Add the mayonnaise, yogurt, mustard, salt, and pepper to the bowl with the egg yolks. Mash together with a fork until smooth. Stir in sliced green onions.
- Chop egg whites, and add them to the mayonnaise mixture along with the cooked potatoes. Stir to coat. Sprinkle with paprika if desired. Serve immediately, or store in the refrigerator until ready to enjoy.
Notes
I like to use yogurt to reduce the fat and increase the protein in this recipe. If you prefer, you can use all mayonnaise.
- Prep Time: 20
- Cook Time: 15