4-5 lbs of gold potatoes
1 cup of mayonnaise
1 cup of plain non-fat greek yogurt
2 tablespoons of whole grain mustard
3 tablespoons of dijon mustard
1/2 of a red onion finely chopped
2 tablespoons of dill
2 tablespoons of parsley
2 tablespoons of chives
2 teaspoons salt
1 teaspoon pepper
Juice of half a lemon
2 tablespoons of champagne vinegar
2 large bowls
Add the potatoes to a large pot and place the eggs on top. Fill the pot with cold water and place on the stove over medium-high heat. You want to start with cold water so everything cooks evenly. After 15 minutes of boiling, remove the eggs from the water and let cool. Check the potatoes with a fork to see how they are going. You want the potatoes to be form tender. This can take anywhere from 20 to 25 minutes depending on how large they are. Once the potatoes are tender, strain the potatoes and allow to cool for 10 minutes so that they are easy to handle.
Meanwhile, begin to make the dressing for the potato salad. Add the mayo, greek yogurt, whole grain mustard, dijon mustard, finely chopped red onion, dill, parsley, chives, salt, pepper, juice of half a lemon and the champagne vinegar to a large mixing bowl. Whisk until all the ingredients are evenly distributed. Set aside.
Grab the hard boiled eggs and remove the shells. Chop the eggs and place into a bowl. Next, grab your potatoes and also chop them into 1/4 inch cubes and also add them to a bowl. Once all the potatoes are chopped, pour the dressing over the potatoes and gently mix well to ensure that everything is evenly incorporated.
Place the potato salad in the refrigerator and cool until you are ready to serve!
Serves: 8 to 10 people.