From Anthie Christodoulou's kitchen in Greece. 
Chilled Egg and Potato Salad
A light recipe to serve alongside your main dish, with a few ingredient tweaks to cut calories without sacrificing flavor.
Chilled Egg and Potato Salad
A light recipe to serve alongside your main dish, with a few ingredient tweaks to cut calories without sacrificing flavor.
Open in Cookpad AppSteps
- 1
Peel and boil the potatoes in salted water until tender.
- 2
Boil the eggs until hard-cooked, then let them cool so you can peel them.
- 3
Cut the potatoes and eggs into cubes and place them in a large bowl.
- 4
Finely chop the red onion.
- 5
Add the onion, salt, and spice blend to the bowl with the eggs and potatoes.
- 6
Add the mayonnaise and yogurt to the same bowl.
- 7
Mix all the ingredients very well.
- 8
Spread the mixture on a serving platter and refrigerate until chilled.
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