Healthier Argentinean Potato Salad

Healthier Argentinean Potato Salad

Ingredients

• 3 russet potatoes (about 680 g), peeled and cubed
• 3 large eggs
• 1.5 cups (about 225 g) fresh mixed vegetables (like peas, carrots, and corn)
• Dressing:
  • 1/4 cup (60 g) plain Greek yogurt
  • 5 tablespoons chopped pimiento-stuffed olives
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground black pepper, or more to taste
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried dill weed
  • Salt to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
2. Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl.
3. Stir in fresh mixed vegetables until combined.
4. Make dressing: Combine Greek yogurt, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
5. Pour dressing over potato mixture. Season with salt and pepper; toss to coat.
6. Cover and refrigerate until chilled, at least 1 hour to overnight.