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 8%
• Protein 7.03 g — Moderate 14%
• Carbohydrate 3.39 g 1%
• Total Fat 13.66 g — Moderate 18%
• Saturated Fat 3.08 g — Moderate 15%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 149.79 mg ▲ High 50%
• Sodium 320.55 mg — Moderate 14%
• Dietary Fiber 0.51 g ⌄ Low Source 2%
• Total Sugars 1.81 g --
• Added Sugars 0.47 g ⌄ Low Source 1%
• Calcium 47.79 mg ⌄ Low Source 4%
• Iron 0.77 mg ⌄ Low Source 4%
• Potassium 74.49 mg ⌄ Low Source 2%
• Vitamin A 2.0 mcg ⌄ Low Source 0%
• Vitamin C 0.46 mg ⌄ Low Source 1%
• Vitamin D 0.78 mcg ⌄ Low Source 4%

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

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