Creado con IA

Potato and Egg Salad

Name: Potato and Egg Salad
Total time: 30 min
Ingredients: 4 large potatoes; 6 large eggs; 1 cup Greek yogurt; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 cup chopped chives

30 min 276 kcal por ración Fácil

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Ingredientes

4 Raciones

potatoes4 large
eggs6 large
Greek yogurt1 cup
Dijon mustard2 tablespoons
apple cider vinegar1 tablespoon
salt1 teaspoon
black pepper1 teaspoon
chives1/4 cup

Preparación

1
Peel and dice the potatoes into bite-sized pieces.
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
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
In a large bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well.
5
Add the cooled potatoes and chopped eggs to the bowl. Gently fold the ingredients together until well combined.
6
Stir in the chopped chives.
7
Chill the salad in the refrigerator for at least 30 minutes before serving.
8
Serve cold and enjoy your delicious Potato and Egg Salad.

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