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Probiotic-rich Yogurt Potato Salad


Using yogurt instead of mayo, this recipe is a great one to make ahead for a delicious side or to serve with baked crackers and sliced fruit for a cool, easy lunch.


  • 1 pound new potatoes, peeled
  • 2 tablespoons apple cider vinegar
  • 8 ounces fresh, plain yogurt
  • 3 tablespoons chopped pecans
  • ½ teaspoon prepared mustard
  • ¼ teaspoon celery salt
  • 3 drops hot pepper sauce
  • 3 large boiled eggs, cooled, and chopped
  • ½ pound cherry tomatoes, halved

  1. Chop potatoes into 1-inch pieces. In medium-sized pot, boil the potatoes in salted water until just tender. Drain into a clean colander.
  2. Sprinkle drained potatoes with vinegar; cool at room temperature. 
  3. In a medium bowl, combine the yogurt, pecans, mustard, celery salt, pepper sauce, and chopped eggs. Set aside. 
  4. Toss tomatoes with the vinegar potatoes; add to yogurt mixture. Stir and toss to blend. 
  5. Refrigerate for a few hours. Serve chilled.


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Probiotic-rich Yogurt Potato Salad

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