Name: Creamy Dill German Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: German
Ingredients: 1 1/2 pounds gold/yellow potatoes; 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt (such as Fage® 2%); 1 tablespoon dill pickle brine; 1 tablespoon Dijon mustard; 3 large hard-boiled eggs, divided; 1/3 cup chopped onion; 1/3 cup chopped dill pickles; salt and freshly-ground black pepper to taste

Ingredients

4 serv.

1 1/2 pounds gold/yellow potatoes
1/4 cup mayonnaise
1/4 cup plain Greek yogurt (such as Fage® 2%)
1 tablespoon dill pickle brine
1 tablespoon Dijon mustard
3 large hard-boiled eggs, divided
1/3 cup chopped onion
1/3 cup chopped dill pickles
salt and freshly-ground black pepper to taste

Instructions

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1 Add potatoes to a large pot and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium-low, and cook until easily pierced with a fork but still firm, 15 to 25 minutes. Drain potatoes, and set aside to cool.
2 Meanwhile, whisk the mayonnaise, yogurt, pickle brine, and Dijon mustard together in a large bowl until well blended. Peel and roughly chop 2 of the hard boiled eggs. Stir in chopped eggs, onion, and pickles.
3 When potatoes are cool enough to handle, peel and cut them into bite-sized pieces. Add potatoes to the bowl with the dressing, and gently toss to coat evenly.
4 Season to taste with salt and pepper, and slice the remaining hard boiled egg for a garnish on the potato salad. May be served immediately or chilled in the fridge.