Today I am making a larger batch of my potato salad for lunch and complement it with a raspberry pineapple, yogurt, ginger and pomegranate smoothie. The reason for a larger batch is so that I can use half of it as a side dish tomorrow for me and my hubby. I am using red potatoes, Tzatziki Greek yogurt instead of mayo to skip most of the fat, smile; and Italian oregano to give it a kick.
Category: Side dish or light lunch meal
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $3.75 or $1.88 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: 2 +
4 eggs (.40)
4 red potatoes, chopped ($1.35)
3 celery stalks, chopped (.20)
½ onion, chopped (.20)
1 tbsp. Angie’s basting oil (.45)
1 tsp. Angie’s dry seasoning w/paprika (.30)
Black pepper to taste (.10)
2 tbsp. Tzatziki (.40)
Italian oregano leaves (.15)
2 tbsp. chopped roasted pepper or salad olives (.20)
Chop all the ingredients listed above
Boil the eggs for about 8 minutes, peel and slice, set aside to cool.
Boil the potatoes in salted water to taste, drain, set aside to cool.
In a med-size bowl, mix the chopped onion, celery, tzatziki, dry oregano leaves, basting oil and dry seasoning. Mix to combine well.
Add the potatoes, mix well.
Use 2 bowls to serve a nice portion of the salad.
Add the sliced eggs and the chopped salad olives or pimento to garnish.
Sprinkle black pepper to taste.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.