Smashed Potato and Egg Salad with Green Goddess Mayonnaise

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Cauliflower provides a lower-carb alternative.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly before smashing them with a fork.

Hard boil the eggs by simmering them for 9-12 minutes, then cool in ice water.

Peel and chop the hard-boiled eggs into small pieces.

In a large bowl, combine smashed potatoes and chopped eggs.

Finely chop green onions, fresh herbs, celery, and red onion; add to the bowl.

In a separate bowl, whisk together mayonnaise, lemon juice, minced garlic, salt, and black pepper.

Pour the dressing over the potato and egg mixture; gently fold to combine.

Add capers and mustard; mix until evenly distributed.

Serve over a bed of lettuce or as a filling in sandwiches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens