Name: Potato and Egg Salad with Greek Yogurt Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 16 ounces potatoes (any type), peeled and cut into 1-inch cubes; 2 large eggs, hard-boiled and chopped; ⅛ cup (2 tablespoons) plain Olympic Krema Greek yogurt; ⅛ cup (2 tablespoons) Gay Lea 2% Nordica cottage cheese; 1 tablespoon fat-free mustard (yellow or Dijon); 1 tablespoon finely chopped dill pickles or pickle relish (no added sugar); ¼ cup finely chopped celery; ¼ cup finely chopped red onion; 1 tablespoon chopped fresh dill (optional); Salt, to taste; Freshly ground black pepper, to taste

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Generated by the Mr. Cook AI.

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