This is the BEST classic potato salad recipe! It is great for parties, potlucks, picnics, and BBQ's!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: potato salad
Servings: 6
Calories: 301kcal
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Ingredients
2poundsYukon Gold potatoes,washed and peeled, cut in half
1/2cupplain Greek yogurt
1/2cupmayonnaise,use your favorite brand
1tablespoonyellow mustard
1tablespoonwhole grain mustard
1/2cupchopped green onions
1/2cupfinely chopped celery
1/2cupfinely chopped dill pickles
3hard-boiled eggs,peeled and roughly chopped
1tablespoonfinely chopped fresh dill
1/4teaspoonpaprika
Salt and freshly ground black pepper,to taste
Instructions
In a large pot, cover potatoes with cold water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 10 to 15 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 a 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 generously with salt and black pepper, to taste.
Cover and chill in the refrigerator until ready to serve.
Notes
Cooking time will vary depending on the size of the potatoes. Check early to be safe. You don't want to over cook the potatoes. Store the potato salad, covered, in the fridge for up to 5 days.