No mayonnaise creamy potato salad
Spain on a Fork · ♥ 2.2K likes · 35K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Add the potatoes to a stock pot in a flat layer, cover barely with water, season generously with sea salt and heat over high heat.
- sea salt
- 2 whole eggs
Put the eggs in a saucepan, cover barely with water and heat over high heat.
Once the egg water boils, lid the saucepan and turn off the heat; leave the eggs 10 minutes for hard boiled.
Cook the potatoes about 20 minutes until just cooked through and al dente; a toothpick should enter with some resistance.
Drain the potatoes into a colander, rinse under cold water to stop the cooking and bring them to room temperature, shake off the excess and transfer to a large bowl.
- 180 g plain Greek yogurt
- 15 g Dijon mustard
- 8 ml white wine vinegar
- 30 ml extra virgin olive oil
- 1 cloves garlic
- sea salt
- freshly cracked black pepper
Whisk the Greek yogurt, Dijon mustard, white wine vinegar, olive oil, grated garlic, sea salt and black pepper to a creamy sauce.
- 50 g chopped red onion
- 2 sticks celery
- 35 g chopped dill pickles
- 6 g chopped chives
Pour the sauce over the potatoes and add the chopped hard boiled eggs, red onion, sliced celery, dill pickles and chives.
Mixing the salad
- chopped chives
Serve at room temperature or chilled, topped with chopped chives; holds 3 to 4 days in the fridge.