You’ll Win “Chef Of The Year” With This Potato Salad!

I am new to Dani’s blog but I already found such awesome recipes that I am definitely going to try at least a dozen of them! You should go check out her blog – I think my healthier way of eating will get a lot easier following her videos for all these yummy recipes.

I didn’t have red wine vinegar at hand so I added balsamic vinegar instead – the salad still tasted amazing. Feel free to adjust the seasonings to your liking!



1 lb. baby potatoes (red or gold work)

1/3 cup diced red onion

1/3 cup diced celery

½ cup plain non-fat Greek yogurt

1 tbsp. mayonnaise

1 tsp. red wine vinegar

2 hard boiled eggs, chopped

Handful fresh chopped parsley

Salt and pepper to taste



Cut potatoes into quarters and put into a medium pot. Add enough cold water to the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).

Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.

Gently mix in hardboiled eggs and parsley. Adjust seasonings and enjoy!




Quick tip: This salad tastes best if you let it sit in the refrigerator for a couple of hours before serving.

Recipe and image courtesy of YouTube and Clean & Delicious – check out Dani’s great how-to video!