Name: Potato Salad with Yogurt and Boiled Egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Cuisine: American
Ingredients: 1 lb potatoes (firm-boiling); 2 eggs; 0.25 cup pickles; 2 tablespoons fresh chives; 0.667 cup Greek yogurt; 2 teaspoons mild mustard; 1 tsp sugar; salt and pepper; 0.333 cup capers

Potato Salad with Yogurt and Boiled Egg cover

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Potato Salad with Yogurt and Boiled Egg

Jule’s Menu Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Peel the cooked (and cold) potatoes if desired and slice them. Peel the eggs and slice them as well. Cut the pickles into thin rings. Wash the chives and cut them into thin rings with a knife or clean kitchen scissors.

Mix yogurt, mustard and sugar in a bowl and season generously with salt and pepper.

Place the potatoes, eggs, pickles, chives, and capers in a bowl and mix with the dressing. Season the salad again with salt and pepper.

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Tips & Tricks (5)

Potato Cooling Technique 🧊
Spread freshly boiled potatoes on a baking sheet to cool quickly and prevent overcooking, which helps maintain their firm texture for the salad.
Yogurt Dressing Balance 🥄
Whisk the Greek yogurt with mustard, sugar, salt, and pepper before mixing with potatoes to ensure even flavor distribution and a creamy consistency.
Egg Peeling Pro Tip 🥚
Shock hard-boiled eggs in ice water immediately after cooking and gently roll them on a hard surface to create micro-cracks that make peeling easier.
Caper and Pickle Precision 🧂
Rinse capers and finely chop pickles to distribute their briny flavor evenly throughout the potato salad without overwhelming other ingredients.
Chive Cutting Hack 🌿
Use kitchen scissors to finely and uniformly chop fresh chives, which creates more delicate pieces and prevents bruising compared to using a knife.