As you know if you've used some of my other recipes, my hatred of mayonnaise keeps me from eating many of the foods deemed American classics. Luckily, my distaste for mayo has made me creative with ways to avoid it, hence the creation of this potato salad for a backyard barbecue! This is a really garlic-y potato salad recipe, so if you're not a garlic fan, add only 1 clove or omit it all together! I hope you all are staying healthy, happy and safe as we enter the warmer months!
1 and 1/4 pounds waxy-skinned potatoes
1/2 heaping cup plain yogurt
2 Tablespoons plus 1 teaspoon rice wine vinegar or vinegar of choice
3 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, hardboiled
1/2 red onion, thinly diced
1 teaspoon dijon mustard
Step 1: Wash and scrub potatoes and then cut them into 1 inch cubes. Boil potatoes in a pot of water with 2 Tablespoons of salt until the potatoes are fork tender.
Step 2: Combine yogurt, dijon, vinegar and garlic in a blender and blend until combined. Boil the eggs. Once the potatoes are cooked, drain them and combine them with the dressing.
Step 3:Once the eggs are cool enough to peel, dice them along with the onions and add to the potatoes and dressing. Toss to combine and place in the fridge for at least 1 hour before serving. Enjoy!
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