So my next concept for the Greek Yogurt was to use it for my potato salad. Therefore, I did not use any mayonnaise or sour cream. One can truly not tell the difference. As I have mentioned before, you have to play around a little with the ingredients to get to the taste you want. I have found that I add a little more olive oil and a little more of the ingredient that is giving the dish some punch.
The additional olive oil balances the thickness of the Greek yogurt but the thickness is one of the attributes I like. I added extra Dijon mustard for more tang. Bottom line, you could not have guessed it was made without mayonnaise or sour cream. The whole family had no idea.
Greek Yogurt Potato Salad:
- Start by boiling 2 lbs. Russet Potatoes; allow to cool
- Meanwhile mix,1 tbsp. apple cider vinegar, 1 cup of Greek Yogurt, 3 diced scallions – use both green and white parts, 3 tbsp. Dijon mustard, 2 tsp each dried dill and thyme, 1 tsp. garlic powder, 2 ribs of chopped celery, 1 tsp cayenne, salt and black pepper to taste, top with paprika and serve.