Ingredients
Method
- Place cubed potatoes in a large pot and cover with cold water
- Add a pinch of salt, bring to a boil, and cook for 8 minutes until tender
- Drain potatoes and let cool for about 10 minutes in the pot with the lid on
- In a large bowl, combine mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey
- Whisk in large egg yolks until smooth
- Add cooled potatoes, diced hard-boiled eggs, red onion, celery, dill, parsley, and smoked paprika (if using)
- Mix gently until well coated
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld
- Garnish with additional herbs or microgreens before serving
Notes
Replace russet potatoes with Yukon Gold for creamier texture
Substitute chickpeas for hard-boiled eggs in a vegetarian version
Shallot provides a milder onion flavor
Hummus can partially replace mayonnaise for reduced calorie richness
Chill salad for up to 24 hours for optimal firmness
Substitute chickpeas for hard-boiled eggs in a vegetarian version
Shallot provides a milder onion flavor
Hummus can partially replace mayonnaise for reduced calorie richness
Chill salad for up to 24 hours for optimal firmness