This recipe makes a good amount because I love making enough for leftovers and it’s always so much better the next day! It’s the perfect side dish with a nice green veggie and a protein.
3 lbs organic russet potatoes, quartered (or a bit smaller)
4-5 organic hard-boiled eggs (quartered)
1 cup diced white onion (use less if you want, I love lots)
¼ cup pickled jalapenos, chopped (if you don't like spicy go for some pickle instead)
½ cup plain Greek yogurt
¼ cup yellow mustard
1 tbsp grapeseed oil
1 tbsp apple cider vinegar
3 tbsp chopped fresh basil
dash sea salt & pepper
Boil potatoes in lightly salted water until tender (10-15 min). Drain. Cut eggs into quarters and add to potatoes along with the onions. Mix remaining ingredients in a medium bowl. Fold into potato mixture. Chill 2 hours.