You’ll Win “Chef Of The Year” With This Potato Salad!


  • 1 lb. baby potatoes (red or gold work)
  • 1/3 cup diced red onion
  • 1/3 cup diced celery
  • ½ cup plain non-fat Greek yogurt
  • 1 tbsp. mayonnaise
  • 1 tsp. red wine vinegar
  • 2 hard boiled eggs, chopped
  • Handful fresh chopped parsley
  • Salt and pepper to taste


Cut potatoes into quarters and put into a medium pot. Add enough cold water to the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).

Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.

Gently mix in hardboiled eggs and parsley. Adjust seasonings and enjoy!

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