Potato Salad
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.91 out of 5 stars
(10)
Ingredients
6
- 2 pounds Yukon Gold potatoes, washed and peeled, cut in half
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise, use your favorite brand
- 1 tablespoon yellow mustard
- 1 tablespoon whole grain mustard
- 1/2 cup chopped green onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped dill pickles
- 3 hard-boiled eggs, peeled and roughly chopped
- 1 tablespoon finely chopped fresh dill
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper, to taste
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Preparation
Chef’s notes
Cooking time will vary depending on the size of the potatoes. Check early to be safe. You don’t want to over cook the potatoes.
Store the potato salad, covered, in the fridge for up to 5 days.