Potato Salad-one of my favorites! Made this one with an awesome healthy twist!
1 24 oz. pack of baby potatoes. I used the medley mix because I like all the colors but you can use what you like.
1/3 cup chopped sweet onion
3 Hard Boiled Eggs
1/3 cup Plain Greek Yogurt
1 Tbsp. Deli Mustard
2 Tbsp. olive oil
2 Tbsp. lemon juice and some zest if you used a fresh lemon
Salt and Pepper to taste
1 Tbsp. fresh chopped basil to garnish
Boil potatoes for approx. 25 to 30 min adding the eggs in for the last 12 to 15 min.
Drain, rinse with cold water and cool the potatoes and eggs in the refrigerator for 30 min.
Cut the Eggs and Potatoes in half-bite size essentially.
Add all other ingredients except for basil and gentle toss to coat all over.
Top with fresh basil.
Store in fridge and eat the next day once all the flavors have had a chance to marry.