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Potato Salad

This is no ordinary potato salad. Made with yogurt and mustard, you'll be pleasantly surprised by the flavor profile of this dish!


white potatoes

1 pound




2 tbsp

greek yogurt

1/4 cup

grainy mustard

1 tbsp

garlic cloves


dill pickles, chopped

1/4 cup


1 tbsp

green onions, sliced


lemon, juiced


dill, chopped

1/2 cup

parsley, chopped

1/2 cup

extra virgin olive oil

2 tbsp


Prep Time: 20 minutes Cook Time: 25 minutes Yield: 4 appetizers

Fill a medium pot with cold water and add the potatoes, 2.5 tablespoons of salt, and 2 garlic cloves. Bring to a boil. Continue boiling until the potatoes are fork tender (about 10-15 minutes). Once the potatoes are fork tender, strain all but about half an inch of the water from the pot, and place back on the stove burner. Evaporate the water over medium/high heat, stirring the potatoes with a wooden spoon. Once the pot is dry, remove from heat and let the potatoes cool down to room temp.

Place the eggs in a small pot and add water until they are covered by about 1 inch. Bring water to a boil. Once water begins to boil, remove the pot from the heat, cover, and let stand for 10 minutes. After 10 minutes, pour out the hot water and replace with cold water to stop the cooking. Peel eggs once they are cool enough to handle. Set aside.

In a large bowl, add (but don’t combine) the yogurt, mustard, capers, pickles, onions, herbs, and lemon juice. Grate the remaining clove of garlic into the bowl and set aside.

Add the cooled potatoes to the large bowl of ingredients and grate the eggs into the bowl. Mix gently until ingredients are just combined. Add the olive oil and remaining 0.5 tbsp of salt at the last minute.

Serve and enjoy!

C/O Precision Nutrition Encyclopedia of Food

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