Creamy Tangy Potato Salad Recipe With Eggs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Dice the yellow potatoes, leaving the skin on if desired.

Wash the potatoes before dicing.

Bring water to a boil and add 1 tablespoon of salt.

Add the diced potatoes to the boiling water and let it simmer until the largest pieces are fork tender.

Prepare the vegetables: finely chop red pepper and garlic, and dice the onion.

Roughly chop green olives.

Heat 1/4 cup of olive oil in a pan over medium-high heat.

Add all the vegetables to the pan and sauté for about 4 to 5 minutes, keeping some bite to them.

Turn off the heat and let the sautéed vegetables cool down.

Spread the cooked potatoes on a baking sheet to cool down.

If in a hurry, place the potatoes in the fridge to cool faster; otherwise, let them rest to cool down.

Separate the yolks from the whites of the 5 hard-boiled eggs and place them in separate bowls.

Smash the yolks with a fork and add mayonnaise, lemon juice, wasabi, salt, pepper, and dry parsley to the yolks.

Whisk the yolk mixture until well blended.

Dice the egg whites into small pieces and add them to the yolk mixture along with the sautéed vegetables.

Add the cooled potatoes to the mixture.

Use a spatula to gently mix the ingredients, lifting from the side to keep the potatoes intact.

Let the salad rest for half an hour before serving.

Garnish with parsley or chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens