Ingredients
For the salad
- 1 pound baby potatoes
- 2 stalks celery
- 6 Pete & Gerry's eggs
- 1 bunch chives, chopped
For the dressing
- 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoons stoneground Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup full fat plain Greek yogurt
- 1-2 tablespoons fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- Salt and freshly ground black pepper to taste
- Splash of cold milk, optional
- 1/2 teaspoon sugar
Servings: 8
Amount Per Serving
- Calories 180
- Fat Cal. 100
- Total Fat 11g (17% DV)
- Sat. Fat 2g (10% DV)
- Trans Fat 0g
- Cholest. 145mg (48% DV)
- Sodium 290mg (12% DV)
- Total Carb. 12g (4% DV)
- Fiber 0g (0% DV)
- Sugars 1g
- Protein 8g
- Vitamin A (10% DV)
- Vitamin C (8% DV)
- Calcium (6% DV)
- Iron (8% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 8 servings
Ingredients
For the salad
- 1 pound baby potatoes
- 2 stalks celery
- 6 Pete & Gerry's eggs
- 1 bunch chives, chopped
For the dressing
- 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoons stoneground Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup full fat plain Greek yogurt
- 1-2 tablespoons fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- Salt and freshly ground black pepper to taste
- Splash of cold milk, optional
- 1/2 teaspoon sugar
Servings: 8
Amount Per Serving
- Calories 180
- Fat Cal. 100
- Total Fat 11g (17% DV)
- Sat. Fat 2g (10% DV)
- Trans Fat 0g
- Cholest. 145mg (48% DV)
- Sodium 290mg (12% DV)
- Total Carb. 12g (4% DV)
- Fiber 0g (0% DV)
- Sugars 1g
- Protein 8g
- Vitamin A (10% DV)
- Vitamin C (8% DV)
- Calcium (6% DV)
- Iron (8% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
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.
An error occurred when displaying the comments.