How to Prepare Creamy Potato Salad with Less Mayonnaise in 12 Minutes

For better results use a combination of mayonnaise, yogurt, pesto, and grainy Dijon mustard for the base. And then stir in the mix-ins.

• 3 lbs russet potatoes, peeled and cubed
• 2 tbsp white distilled vinegar
• 1 ½ tsp salt, divided
• 4 hard-boiled eggs, chopped
• ¾ cup mayonnaise
• ¼ cup plain yogurt
• 2 tbsp pesto
• 1 tbsp Dijon mustard
• 1 cup chopped dill pickles
• ½ small red onion, thinly sliced
• 2 tbsp basil, thinly sliced for serving

Procedure

Step 1:  Bring a large saucepan of salted water to a boil, then add the potatoes, decrease the heat to medium-high, and cook for 10-12 minutes. Drain and place in a bowl. Toss with 2 tablespoons vinegar and 12 teaspoons salt and pepper. Allow 30 minutes to cool completely.

Step 2: Cover eggs with 1-2 inches of cold water in a separate small saucepan. Bring to a boil, then cover and remove from the heat. Allow 10-12 minutes to sit. Strain the water from the pan and pour cold water over the eggs to quickly cool them and prevent them from frying anymore. Peel, cut, and set aside when cool enough to handle.

Step 3:  Meanwhile, in a large mixing bowl, combine mayonnaise, yogurt, pesto, Dijon mustard, and salt. Stir in the potatoes, cooked eggs, pickles, and red onion. Sprinkle with fresh basil before serving.

NOTE: