Ingredients
4 lbs boiled potatoes (russet or Yukon gold), peeled and cubed
2 cups plain Greek yogurt or mayonnaise
1 cup sour cream (optional)
2–3 tbsp fresh or dried dill
1 tbsp yellow mustard
1 tbsp Himalayan pink salt (or sea salt)
1 tbsp minced garlic
1 tbsp white vinegar
4 hard-boiled eggs, chopped
1 small yellow onion, finely chopped
1 cup seedless red or green grapes
1 tbsp apple cider vinegar (for tanginess, optional)
Instructions
1. Boil potatoes in salted water until tender (10–15 minutes). Drain and cool to room temperature.
2. In a large bowl, whisk together Greek yogurt or mayonnaise, sour cream (if using), dill, mustard, salt, garlic, and vinegars.
3. Add cooled potatoes, hard-boiled eggs, chopped onions, and grapes to the dressing. Toss gently to coat.
4. Chill for at least 30 minutes before serving to meld flavors.
Notes
Substitute Greek yogurt with vegan mayo for a dairy-free option.
Omit sour cream to reduce richness.
Add lemon zest (1 tbsp) for extra brightness.
Store in an airtight container for up to 3 days.
Serves well with grilled chicken, turkey, or as a standalone potluck dish.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Stirring/Cooling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg