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Grandma’s Potato Salad

  • Better Desk Lunches
  • Farmer Favorite
  • Snacks and Apps
0/5 - 0 Ratings
Prep Time 20 mins
Cook Time
Serving Yield 8
By: Run Far Girl


  • 1 lb baby potatoes
  • 2 stalks celery
  • 6 Pete and Gerry’s Organic Hard Boiled Eggs


  • 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


  • 1 bunch chives, chopped


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.

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