Potato Salad
Total Time: 30 minutesYield: 6 Servings
Source: www.twopeasandtheirpod.com
Category: Salad
Ingredients
2 pounds Yukon Gold Potatoes (or Russets, peeled and halved)1⁄2 cup Greek Yogurt
1⁄3 cup Mayonnaise
1 tablespoon Yellow Mustard
1 tablespoon Whole Grain Mustard
1⁄2 cup Green Onions (chopped)
1⁄2 cup Celery (finely chopped)
1⁄3 cup Dill Pickles (finely chopped)
2 whole Eggs (hard-boiled, roughly chopped)
1 tablespoon Dill (chopped)
1⁄4 teaspoon Paprika
1 teaspoon Salt
dash Ground Black Pepper
Directions
- In a large pot, cover potatoes with cold water. Add 1 teaspoon of salt to the water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain potatoes and rinse with cold water. Once the potatoes are cool, cut them into chunks, about 1/2-inch pieces. Place potatoes in a large bowl.
- In another medium bowl, whisk together the Greek yogurt, mayonnaise, and mustards. Pour the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated.
- Add the onions, celery, pickles, eggs, dill and paprika. Gently stir again. Season with salt and black pepper, to taste. Serve immediately or chill in the refrigerator for up to 2 days.