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
Step 1
In a large pot, cover potatoes with cold water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Drain potatoes and rinse with cold water. Once the potatoes are cool, cut them into chunks, about 1/2-inch pieces. Place potatoes in a large bowl.
Step 2
In a medium bowl, whisk together the Greek yogurt, mayonnaise, and mustards. Pour the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated.
Step 3
Add the onions, celery, pickles, eggs, dill, and paprika. Gently stir again. Season generously with salt and black pepper, to taste.
Step 4
Cover and chill in the refrigerator until ready to serve.
Step 5
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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.
