Creamy Purple Potato Salad
Add more color to your table with Creamy Purple Potato Salad made with boiled red, white and purple potatoes and Greek yogurt.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8
- 40 ozs Tasteful Selections Sunrise Medley Potatoes tri-color
- 1 stick butter
- 6 ozs Fage Greek yogurt
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 tsp kosher salt
- ½ tsp celery salt
- ½ cup onion minced
- 3 hard boiled eggs chopped
Boil the potatoes until they are fork tender. Drain.
With a hand or stand mixer, combine the potatoes and butter. Add the yogurt, mustard, vinegar, salt, celery salt and onion. Stir until combined.
Add in the eggs and stir with a wooden spoon.
Chill and serve.
Calories: 158kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 669mg | Fiber: 3g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 1mg