Delish Potato Salad with Greek Yogurt (or Kiefer)

I made this dish for a friend’s 40th birthday. I told her about this Milk Kiefer that I buy from a local woman (White Drop). I also added bacon (cook and place on paper towel to soak up excess fat, and break into pieces) This would be great for a potluck or picnic too.

Ingredients

  • 2 lbs. red potatoes, skin on, chopped (~6-7 potatoes)

  • 3 large hard boiled eggs, grated or chopped (see recipe*)

  • 1/2 cup celery, diced ( ~2 ribs)

  • 1/2 cup green bell peppers, diced (~1/2 bell pepper)

  • 1/3 cup pickles, or relish, diced

  • 1/3 cup red onion, diced

  • 2 Tbsp. fresh dill, chopped

  • 2 Tbsp. parsley, chopped

  • 2 Tbsp. chives, chopped

For the dressing:

  • 1 cup Greek yogurt or Milk Kiefer (ideally more thick than runny)

  • 2 Tbsp. extra virgin olive oil

  • 2 Tbsp. Dijon mustard

  • 1/4 cup lemon juice, fresh

  • 1 clove garlic, minced

  • 1/2 tsp. paprika

  • 1/2 tsp. cumin

  • 3/4 tsp. salt

  • 1/2 tsp. black pepper

Instructions

  • Boil potatoes and eggs together: Add chopped potatoes and eggs to a large pot and cover with enough water to have an inch of water covering everything. Remove the eggs after boiling for 15 minutes place in a bowl with water and ice. Check potatoes to see if they are fork tender. If not, let them cook for about 5ish minutes.

  • Make the dressing next: combine all the dressing ingredients in a medium sized bowl or large measuring cup, and stir until combined.

  • Drain the potatoes and rinse with cold water. Cool slightly.

  • While potatoes are cooling, gather your chopped veggies and herbs and place in a large bowl. Peel the eggs and either grate them using a cheese grater or chop them. (I like to grate them!)

  • Add the veggies, herbs, eggs, potatoes and dressing into a large bowl and gently stir.

  • You can serve immediately, or chill for a minimum of 1 hour for a cold potato salad.

SaladsKatharina Kunz