Promotions and Offers
grandmas-potato-salad
This delicious potato salad has been approved by grandma herself. This side dish features red potatoes, hardboiled eggs, celery, and homemade greek yogurt dressing. | peteandgerrys.com
This delicious potato salad has been approved by grandma herself. This side dish features red potatoes, hardboiled eggs, celery, and homemade greek yogurt dressing. | peteandgerrys.com This delicious potato salad has been approved by grandma herself. This side dish features red potatoes, hardboiled eggs, celery, and homemade greek yogurt dressing. | peteandgerrys.com
Arrow Created with Sketch. Back to The Recipes

Grandma’s Potato Salad

  • Snacks and Apps
  • Protein-Packed
Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch.
0/5 - 0 Ratings
PRINT Print
Prep Time 20 minutes
Cook Time
Serving Yield 8 servings

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.

By: Run Far Girl

Ingredients

For the salad:

  • 1 pound baby potatoes
  • 2 stalks celery
  • 6 Pete and Gerry’s Organic Eggs, hard-boiled
  • 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

Nutritional Information plus

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.

Directions

To make the salad:

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

Once potatoes have completely cooled to room temperature, add to a large bowl with celery and chopped eggs.

To make the dressing:

Step 1

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.

Step 2

Garnish with chopped chives and the remaining sliced egg. Serve immediately or chill.

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

COMMENTS

* Required

RESPONSES

Related Recipes

Mayonnaise-Free Potato and Egg Salad

  • Snacks and Apps
  • Better Desk Lunches
  • Meals

Keto Dill Pickle Egg Salad

  • Snacks and Apps
  • Low Carb
  • Meals

Roasted Beet and Egg Salad

  • Better Desk Lunches
  • Meals
  • Snacks and Apps

Mayonnaise-Free Potato and Egg Salad

  • Snacks and Apps
  • Better Desk Lunches
  • Meals

Keto Dill Pickle Egg Salad

  • Snacks and Apps
  • Low Carb
  • Meals

Roasted Beet and Egg Salad

  • Better Desk Lunches
  • Meals
  • Snacks and Apps

Grandma’s Potato Salad

Prep Time 20 minutes
Cook Time
Serving Yield 8 servings

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.

By: Run Far Girl

Ingredients

For the salad:

  • 1 pound baby potatoes
  • 2 stalks celery
  • 6 Pete and Gerry’s Organic Eggs, hard-boiled
  • 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

Directions

To make the salad:

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

Once potatoes have completely cooled to room temperature, add to a large bowl with celery and chopped eggs.

To make the dressing:

Step 1

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.

Step 2

Garnish with chopped chives and the remaining sliced egg. Serve immediately or chill.