Potato and Egg Salad

Instructions

1. 1

   Peel and dice the potatoes into bite-sized pieces.

2. 2

   Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.

3. 3

   While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Drain and cool under cold running water. Peel and chop the eggs.

4. 4

   In a large bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well.

5. 5

   Add the cooled potatoes and chopped eggs to the bowl. Gently fold the ingredients together until well combined.

6. 6

   Stir in the chopped chives.

7. 7

   Chill the salad in the refrigerator for at least 30 minutes before serving.

8. 8

   Serve cold and enjoy your delicious Potato and Egg Salad.