Three-Potato Salad With Greek Yogurt Dressing
by Johnny Loua, Chef, Seattle, Washington
A spin on a timeless classic, this recipe offers a healthier, tastier, more colorful version of the go-to barbecue side.
- 1 cup cooked, diced sweet potatoes
- 1 cup cooked, diced purple potatoes
- 1 cup cooked, diced yams
- 1 cup grated hard-boiled eggs (approximately 4 eggs)
- ½ cup minced sweet onions
- 1 teaspoon minced garlic
- Salt
- Pepper
Greek Yogurt Dressing
- ¾ cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon wholegrain mustard
- 1 tablespoon minced green onions
- 1 tablespoon chopped parsley
- Salt
- Pepper
In a mixing bowl, combine all the potatoes, the eggs, the onion, and garlic, season with salt and pepper, and set aside. In a separate bowl, combine the Greek yogurt, mayonnaise, lemon juice, mustard, green onions, and parsley and mix well. Season with salt and pepper as needed. Add dressing to the potato mix and season as needed. Serve immediately, or cover and refrigerate until ready to serve.