Perfect Summer Potato Salad
- 4 pounds of small to medium size red potatoes
- 4 boiled eggs (optional)
- 6 tablespoons White wine vinegar
- 4 tablespoons Olive Oil
- 1 cup non-fat Greek Yogurt
- ½ cup reduced fat Mayonnaise
- 1 cup diced red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons Dijon Mustard
- Black Pepper to taste
Place whole potatoes in a pot, cover with water. Bring to a boil over high temperature. When the potatoes boil, reduce the heat to a simmer. Simmer for 15-20 minutes. You should be able to pierce the potatoes with a fork, but you don't want them to be mushy. Drain and rinse with cold water. Allow potatoes to cool a bit before cutting them.
While the potatoes are cooking prepare the boiled eggs. Place the eggs in a saucepan, cover with water. Bring to a boil, boil for 1 minute. Turn off heat and cover pot. Allow to sit for 15 minutes. Drain and rinse with cold water. Allow eggs to cool before you peel.
Cut potatoes into bite size pieces (leave skins on). Place in a large mixing bowl. Sprinkle with vinegar and olive oil. Toss gently to combine. Set aside to cool.
In a small bowl combine yogurt, mayonnaise, onion, dill, chives, mustard, and pepper. Stir together.
Peel hard boiled eggs. Chop and add to potatoes.
Add yogurt mixture to potato mixture. Stir/toss gently to combine. Transfer to your favorite serving bowl.
Chill for at least 2 hours before serving. It is best made one day in advance.