Ingredients

The following ingredients have 6 Servings
  • 2 lbs baby potatoes (Yukon gold or red potatoes)
  • 3 eggs (large)
  • 3/4 cup pickles (sauerkraut or fresh cucumber, diced)
  • 5 tbsp red onion (finely chopped)
  • 4 tbsp dill (finely chopped)
  • 1 tbsp yellow mustard
  • 1 tbsp any light colour vinegar
  • 1/2 cup plain yogurt (2%+ fat)
  • 1/4 cup mayo
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instruction

  • To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.
  • To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
  • Drain potatoes and let cool for 20 minutes uncovered.
  • In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.
  • Chop the eggs and add to the bowl.
  • Cut potatoes into desired size pieces - some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir salad with large spoon.
  • Chill for at least 3 hours or overnight before serving.
  • Serve cold with corn on the cob, grilled chicken or healthy turkey burgers.