Print
Potato Salad Recipe using greek yogurt

Potato Salad

This is the BEST potato salad recipe! It is great for parties, potlucks, picnics, and BBQ's!
Course Side Dish
Cuisine American
Keywords potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 190 kcal

Ingredients

  • 2 pounds Yukon Gold or Russet potatoes, washed and peeled, cut in half
  • 1/2 cup plain Greek yogurt
  • 1/3 cup light mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon whole grain mustard
  • 1/2 cup chopped green onions
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped dill pickles
  • 2 hard-boiled eggs, peeled and roughly chopped
  • 1 tablespoon finely chopped fresh dill
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. 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.
  2. In another large 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.
  3. Note-you can double or triple this recipe if you need a BIG bowl of potato salad!