Potato and Egg Salad with Yogurt Dressing – A Recipe for a Light and Satisfying Meal

If you’re looking for a simple yet incredibly flavorful salad, this dish made with young potatoes, eggs, and a delicate yogurt dressing is a perfect choice. Fresh ingredients, a creamy dressing, and a harmony of flavors make this salad an ideal option for a spring lunch, dinner, or as a side dish for a barbecue.

Ingredients:

• 500 g young potatoes
• 4 eggs
• 100 g natural yogurt (Greek or plain)
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Fresh dill (or parsley as an alternative)
• Salt and pepper to taste
• Optional: a handful of radishes or green onions for extra flavor

Preparation:

Cook the Potatoes and Eggs

Thoroughly wash the potatoes and boil them in their skins until tender but not falling apart. Simultaneously, hard-boil the eggs (about 8–10 minutes). Set both aside to cool.

Prepare the Yogurt Dressing

In a small bowl, mix the natural yogurt with mustard, olive oil, salt, and pepper. For a touch of freshness, you can add a splash of lemon juice.

Chop the Ingredients

Cut the cooled potatoes into slices or quarters. Peel the eggs and cut them into halves or quarters. Slice the radishes and green onions (if using) into thin pieces.

Combine the Ingredients

In a large bowl, mix the potatoes with the yogurt dressing. Arrange the egg pieces on top and sprinkle with dill or parsley for a fresh finish.

Why Try This Salad?

This salad isn’t just healthy—it’s a delight for the taste buds. The light yogurt dressing keeps it from feeling heavy, while fresh dill adds an aromatic touch. The delicate flavor of young potatoes pairs beautifully with the eggs and dressing, creating a perfectly balanced dish. Serve it as a standalone meal or as a side dish with grilled meats and fish. It’s sure to become a hit at any table!