4th of July “Po-Yo” (Potato Salad with Greek Yogurt)

A 4th of July recipe by Danielle Marullo of Got Room for More
ICC Student, Professional Culinary Arts
(Feeds 6-8 people)


3 lb bag of baby red potatoes washed and quartered (keep skin on
1 cup of 2% Greek Plain Yogurt (I prefer Fage or Chobani)
2 ½ Tablespoons Whole Grain Dijon Mustard
1 ½ Tablespoons Honey
The Juice of half a medium size lemon
Dash of salt and pepper
1 Tablespoon White Distilled Vinegar
3 Tablespoons Chopped Fresh Dill
1/2 a medium red onion diced very small
1/3 Cup chopped celery
3 Hard boiled eggs chopped (If you are super healthy conscious remove the yolks)


Place the quartered red potatoes into a medium size pot and fill it with cold water until the water is about 2 inches above the potatoes.

Bring the potatoes to a boil and cook them until they are tender and can be easily pricked with a fork (but still maintain their shape). Do not overcook the potatoes or the texture of the potato salad will be sticky and starchy.

Drain the potatoes, put them in a bowl with a paper towel on top and place them in the refrigerator. The potatoes must be fully cooled before you dress them.

In a medium bowl mix together all of the remaining ingredients except for the eggs.

Remove the potatoes from the fridge and gently stir in the chopped eggs.

Pour the yogurt mixture over the potatoes a little bit at a time until each potato is fully coated. You may use all of the dressing but some people may prefer it on the dryer side.

Serve next to burgers, roasted pork, sausage, hot dogs, chicken…the possibilities are endless!

For more of Danielle’s recipes, go to gotroomformore.com.

CLICK HERE to learn more about Danielle’s Professional Culinary Arts class.