makes 6 servings
  • 3 hard boiled eggs
  • 1 1/2 lbs. mini potatoes (yellow or red, washed with peels on)
  • 3/4 cup nonfat plain Greek yogurt
  • 3 Tbsp. extra-virgin olive oil
  • 2 garlic cloves peeled and roughly chopped
  • 2 Tbsp. white vinegar
  • 1 Tbsp. Dijon mustard
  • 1 tsp. celery salt
  • 1/4 tsp. kosher salt plus additional to taste and for cooking the potatoes
  • 1/4 teaspoon ground black pepper
  • 1 tsp. OBTC Sweet Hungarian Paprika
  • 3 green onions chopped
  • 2 stalks celery finely diced
  • 2 Tbsp. capers rinsed and drained


  1. Prepare the hard boiled eggs. Peel and dice small.
  2. Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. Don’t overcook, or your potato salad may be mushy.
  3. Prepare the dressing: To a food processor or blender, add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, black pepper and Sweet Hungarian Paprika. Cut 2 of the green onions up and add them to the food processor as well.
  4. Chop the third green onion and set aside. Blend the dressing until smooth.
  5. Drain the potatoes and cut into chunks of your liking. Transfer to a large bowl.
  6. While the potatoes are still hot, pour 3/4 of the dressing over the top.
  7. Gently stir to combine (it will look like a lot of dressing). Let sit for 10 minutes, stirring once or twice as it rests.
  8. Add the celery, capers and eggs. Stir to combine. Taste and add more salt/pepper as needed. Refrigerate until ready to serve.
  9. Just before serving, add the remaining dressing as desired and sprinkle with the reserved green onion!

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