Creamy Dill Bavarian Potato Salad

1. 1

   Place the potatoes in a large pot and cover them with salted water. Bring to a boil over medium-high heat. Lower the heat to medium-low and cook until they are easily pierced with a fork but still firm, 15 to 25 minutes. Drain the potatoes and set aside to cool.

2. 2

   Meanwhile, whisk the mayonnaise, yogurt, pickle brine, and Dijon mustard in a large bowl until smooth. Peel and roughly chop 2 of the hard boiled eggs. Stir in the chopped eggs, the onion, and the pickles.

3. 3

   When the potatoes are cool enough to handle, peel them and cut into bite-sized pieces. Add the potatoes to the bowl with the dressing and gently toss to coat evenly.

4. 4

   Season to taste with salt and pepper, and slice the remaining hard boiled egg to garnish the potato salad. Serve right away or chill in the fridge.

• Calories 163.75 kcal Moderate
• Protein 7.03 g Moderate
• Carbs 3.39 g Moderate
• Total Fat 13.66 g Moderate
• Saturated Fat 3.08 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 149.79 mg High
• Sodium 320.55 mg Moderate
• Fiber 0.51 g Low Source
• Sugar 1.81 g Low Source
• Added Sugar 0.47 g Low Source
• Calcium 47.79 mg Low Source
• Iron 0.77 mg Low Source
• Potassium 74.49 mg Low Source
• Vitamin A 2.0 mcg_rae Low Source
• Vitamin C 0.46 mg Low Source
• Vitamin D 0.35 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Onions 🧅