This creamy potato salad is an ode to those classic, tried and true recipes that come from grandma's kitchen. Unlike traditional potato salads, this one gets its creaminess and tang from a combination of full fat Greek yogurt and mayonnaise, plus brightness from vinegar, Dijon mustard, and fresh dill.
To make the salad
Cut potatoes into quarters. Place in a sauce pan with water. Bring to a boil and cook until soft. Drain and rinse with cold water, set aside
Finely dice celery and set aside. Chop 5 of the 6 Pete and Gerry’s Organic Hard-Boiled Eggs, leaving one egg to slice for garnish on top of salad.
Once potatoes have completely cooled to room temperature, add to a large bowl with celery and chopped eggs.
To make the dressing
In a small bowl, whisk together all ingredients for dressing except milk. If dressing is too thick, add milk to thin it out a bit. Pour dressing over potato, celery, and egg mixture and toss to fully combine.
Garnish with chopped chives and the remaining sliced egg. Serve immediately or chill.
