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Brain Healthy Ingredients: Eggs, Olive Oil, Onions & Yogurt Learn more
This is a great way to lighten up your potato salad while still keeping it creamy, tangy, and super satisfying.
Tip:
Treating the onion with boiling water softens the onion in both texture and flavor.
Ingredients (serves 6-8):
- 2 pounds red potatoes, cleaned but unpeeled, chopped into bite-size pieces
1 medium red onion, diced- 1/3 cup red or white wine vinegar
- 1 garlic clove, minced finely
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 3-4 stalks of celery, diced
- 2 Tablespoons fresh flat-leaf parsley, chopped finely
- 2 hard-boiled eggs, diced
- salt and pepper
Preparation:
- Boil or steam the potatoes for about 15 minutes, until tender and cooked through. Remove from heat and drain. Let cool to room temperature.
- Meanwhile, place onion in a bowl. Pour on boiling water to cover. Immediately drain and rinse with cold water. Transfer to a large bowl.
- Add vinegar, garlic, mustard, olive oil, and yogurt to the onion and whisk to combine.
- Add potatoes, celery, parsley, and eggs to the large bowl with the dressing. Season with salt and pepper. Toss gently until well coated.
- Refrigerate for 1-4 hours before serving.
