Chop the potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by 1 inch. Place on the stove and bring to a boil. Cook until potatoes are tender but not mushy (about 15 minutes). Drain and set aside to slightly cool.
Place potatoes in a large bowl. Add the Spanish onion, yoghurt, eggs, mustard, garlic powder, tomatoes and olives. Toss until well combined.
Taste and season with black pepper.
Cover and chill until ready to serve.
Servings 0
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