Everyone has a potato salad recipe, right? And by recipe I mean a group of ingredients in your head that you throw together in a bowl in varying proportions. No two of my potato salads have ever been alike.
The game changer this time is that I add Greek yogurt and mayo in equal proportions. I love the creaminess that the Greek yogurt adds. I made this version earlier this week for some friends and it was a hit. I couldn't wait to have the leftovers the next day for lunch.
28 oz.bag of ruby potatoes.
3 eggs boiled
1/2 c of Greek yogurt (I like Fage 2%)
1/2 c mayo
1 teaspoon of Grey Poupon
4 scallions, chopped
1/2 c celery diced
Boil the potatoes until they are tender. With the ruby potatoes there is no need to peel them. Cut them to bite size pieces. Chop the eggs and add to the potatoes with the scallions and celery.
In a separate bowl mix the yogurt, mayo and Grey Poupon. Then pour over the salad. Of course you can adjust the dressing mixture to your taste. Then add 1 t. salt and 1/2 t. of pepper. Again, adjust to your taste. Chill until serving.Print Friendly
These are the ingredients that I prefer but using your own favorites would work too!
Enjoy! And Happy Fourth of July!