Yukon Gold Potato Salad
Uncooked Yukon gold potato(es)
Plain fat free Greek yogurt
½ cup(s), yellow
Apple cider vinegar
2 tsp(s), pure
1 tsp(s), sweet paprika, plus more for garnish
½ tsp(s), or more to taste
¼ tsp(s), coarsely ground, or more to taste
Hard boiled egg(s)
6 large egg(s)
½ cup(s), sliced
½ cup(s), chopped
Unsweetened dill pickle(s)
⅓ cup(s), chopped dill pickles, plus 1 to 3 tsp pickle juice
½ tsp(s), plus more for garnish
- Place potatoes in medium saucepan and add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and let cool completely. Peel potatoes and cut into 11⁄2-inch pieces.
- In large bowl, whisk yogurt, mustard, mayonnaise, vinegar, maple syrup, 1 tsp paprika, garlic powder, 1⁄2 tsp salt, and 1⁄4 tsp black pepper. Add 1⁄2 cup potatoes and 1 egg to bowl and mash with fork or potato masher until chunky paste forms. Fold in remaining potatoes.
- Coarsely chop remaining 5 eggs. Add eggs to bowl and fold into potatoes. Mix in scallions, celery, pickles with pickle juice, and 1⁄2 tsp celery seeds. Season to taste with salt and black pepper. Garnish with more paprika and celery seeds. Cover and chill for at least 4 hours or up to overnight.
- Serving size: 1⁄2 cup