Healthier Potato Salad

*Serves: 8-10, Utensil: 4qt Roaster 

INGREDIENTS:

2lbs baby fingerling potatoes 

6 eggs (optional) 

1 cup dill pickles 

½ red onion #2 cone 

4 tablespoons fresh dill finely chopped 

1 tbsp. yellow mustard 

1 tbsp. white vinegar 

1/2 cup greek yogurt or veganaise 

½ cup frozen corn* 

Salt and pepper to taste 

INSTRUCTIONS:

Place a soaking wet paper towel at bottom of pan, add eggs and potatoes to pan, cook Medium click Low  until potatoes are tender enough to poke with a fork.

Remove from pan and heat, let eggs and potatoes cool completely.

In a bowl, combine pickles, red onion, dill, mustard, vinegar, greek yogurt,  frozen corn, salt and pepper.

Chop eggs and cut baby potatoes in half or quarters, add to bowl mixture and gently combine.

The frozen corn will help chill the salad. Serve chilled. ENJOY!