Back to The Recipes Grandma’s Potato Salad Better Desk Lunches Farmer Favorite Snacks and Apps - shares 0/5 - 0 Ratings PRINT Prep Time 20 mins Cook Time 20 mins Serving Yield 8 By: Run Far Girl Ingredients 1 lb baby potatoes 2 stalks celery 6 Pete and Gerry’s Organic Hard Boiled Eggs Dressing ½ Tbs apple cider vinegar 1 ½ Tbs stoneground Dijon mustard ¼ cup organic mayo ¼ cup organic plain Greek yogurt 1 pinch dill 1 pinch garlic powder 1 punch celery seed Salt & pepper to taste Splash of cold milk (Optional, used in order to thin dressing) ½ tsp sugar Garnish 1 bunch chives, chopped Directions Step 1 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 Step 2 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 Step 3 In a small bowl, whisk together ingredients for dressing. Add milk and sugar at the end depending on consistency Step 4 In a separate bowl, combine potatoes, celery, and eggs with dressing. Gently mix salad until dressing is incorporated throughout. Transfer to a serving dish and garnish with sliced eggs and chive. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x 1 2 3 4 5 Submit COMMENTS Submit * Required RESPONSES
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