Ingredients
3lbsYukon Gold potatoesor red potatoes, quartered
kosher salt
2tbspALDI Simply Nature apple cider vinegar
1 ¼cupsALDI Friendly Farms plain Greek yogurtor mayonnaise
1tbspdijon mustard
¼tspblack pepperfreshly-cracked
4 hard-boiled eggspeeled and diced
2organic avocadosmedium, peeled, pitted and diced
½small red onionpeeled and thinly-sliced or diced
½cupcelerychopped, about 2-3 celery ribs
¼cupfresh cilantrochopped
pinchchili powder
pinchfresh cilantrochopped
pinchblack pepper
Preparation
Place the potatoes in the bottom of a large stockpot.
Fill the pot with cold water until it reaches an inch above the potatoes, then add a tablespoon of salt to the water.
Heat the potatoes over high heat until the water reaches a rolling boil.
Reduce heat to medium, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender and cooked through.
Remove from heat and strain out the water.
Once cooked, remove and discard the potato skins.
Dice the potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.
In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard and black pepper until combined.
Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl.
Gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.
Garnish with optional toppings of chili powder, cilantro, and pepper, if desired.
Serve immediately, and enjoy!
