Greek Yogurt Potato Salad
Serves 6
2 pounds potatoes (Yukon Gold
or red potatoes) onion
12
6 eggs
1 cup plain Greek yogurt 4 tablespoons sour cream 1 tablespoon vinegar 2 tablespoons yellow mustard
teaspoon salt
34
teaspoon black pepper
12
teaspoon celery seed
12
teaspoon dried dill weed
12
or 1 teaspoon fresh cup dill pickles, chopped
12
Paprika, for garnish (optional)
Parsley, for garnish (optional)
1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)
2. Set eggs on a rack in the pressure cooker. Add 1 2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)
3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.
4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.
Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.