This is by far my favorite potato salads. The dressing coats potatoes with a creamy mixture of Greek yogurt, mustard, low-fat mayonnaise and fresh dill.
Author: Nectaria
Servings: 6 people
INGREDIENTS
1000 gr. / 35.3 oz. potatoes, peeled and cut in big chunks
4 hard-cooked eggs, chopped
For the dressing
200 gr. / 7.05 oz. Greek style yogurt
100 gr. / 3.5 oz. low-fat mayonnaise
1 green onion, cut in chunks
2 tablespoons olive oil
2 tablespoons mustard
4 tablespoons fresh dill, chopped
1 garlic glove, chopped
salt and pepper
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
In a large bowl, combine the potatoes and chopped eggs.
In a food processor, process all of the dressing ingredients for few seconds. Season dressing with salt and pepper.
Pour dressing over potatoes and eggs; toss and chill until ready to serve.