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Grandma’s Potato Salad

  • Snacks and Apps
  • Protein-Packed
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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 & 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.

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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 & 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.