Greek Yogurt Potato Salad
Prep Time: 20 mins | Cook Time: 12 mins | Course: Dinner | Serves: 6
Potato salad with a yogurt base sauce has eggs, horseradish, dill pickles, and roughly chopped dill. Potatoes are cooked and marinated in dill pickle juice overnight. Inspired by Katie Webster of Healthy Seasonal Recipes https://www.healthyseasonalrecipes.com/red-white-blue-potato-salad-horseradish-bacon/
3 lbs mini medley potatoes, halved
Dill pickle juice
6 boiled eggs, sliced (boiled egg recipe linked below)
½ red onion, diced (or green onions)
½ cup dill pickles, chopped
½ cup Greek yogurt
¼ cup mayo
1 Tbsp horseradish
Salt and pepper, to taste
Cook halved (or quartered potatoes if large) in a pot with water to cover until fork tender. Drain the water off of the potatoes and pour some pickle juice over them. Allow them to cool, then put them in a ziplock bag with the pickle juice. Chill overnight in the fridge. Whisk the Greek yogurt, mayonnaise, horseradish, salt, and pepper in a small bowl and refrigerate. In the morning, drain off the pickle juice and mix the potatoes with eggs, onion, pickles, and sauce.
