Egg & Potato Salad

In Blog, Recipe by Amanda Chong

Serves 4

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)


  1. In a medium mixing bowl, combine the yogurt, apple cider vinegar, honey, pepper, kelp powder, nutritional yeast, and mustard
  2. Add the potato, eggs and onion to the sauce. Gently stir to combine.
  3. 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