Recipe: 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 lb. new potatoes, peeled
  • 2 Tbsp. apple cider vinegar
  • 8 ounces fresh, plain yogurt
  • 3 Tbsp. chopped pecans
  • ½ tsp. prepared mustard
  • ¼ tsp. celery salt
  • 3 drops hot pepper sauce
  • 3 large boiled eggs, cooled, and chopped
  • ½ lb. 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.

At A Glance

PREP: 3 hours
COOK: 20 minutes
TOTAL: 3 hours, 20 minutes
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