This healthy take on the classic potato salad is lightened with creamy yogurt. Perfect for picnics!
6 potatoes – peeled, boiled and cut into smaller pieces
6 hard boiled eggs, roughly chopped
½ small onion, diced into small pieces 2 sprigs spring onion, chopped
1 cup – 1 1/3 cup yogurt – strained for 30 minutes
1 ½ tbsp Apple Cider Vinegar
1 tbsp Pure Raw Honey
½ tsp cracked pepper
½ – 1 tsp kelp powder
1 tsp Nutritional Yeast
1 tsp mustard (optional) Roasted almond slices (optional)
- In a medium mixing bowl, combine the yogurt, apple cider vinegar, honey, pepper, kelp powder, nutritional yeast, and mustard
- Add the potato, eggs and onion to the sauce. Gently stir to combine.
- Transfer to a serving bowl. Sprinkle with paprika and pepper, and garnish with sliced eggs and spring onion if desired.
*Make this ahead of time and chill in the fridge. Take it out 15-20 minutes before serving.
*Keeps well in the fridge for a day.
Rich In: Vitamin B, Potassium, Manganese, Probiotics
Useful For: Bones, Digestion, Immunity
DRP Friendly – omit eggs, pepper, mustard and almonds