Potato Salad with Greek Yogurt is everything you about traditional potato salad in a skinny version! That’s right all the creamy gooness without the guilt!
Yeah!! Memorial Day is here. We are now onto the BBQ season!! I love to BBQ. Potato salad is a staple at BBQ’s. So I thought I would share one of my favorite potato salad recipes today.
My mom makes the best potato salad. However, she is one of those lucky few that can eat whatever she wants and not have to worry about it. Maybe that’s because she is in high speed all of the time. I remember when she came to visit me at college. We were walking across campus and I had to ask her to slow down. She acts like she is speed walking everywhere she goes. And she doesn’t quit doing this until she hits the pillow at night.
I decided to change her potato salad up just a little, to make it a little more healthy. Maybe I had to change it up because I’m not always in high speed. Greek yogurt lightens this salad up and still makes it taste great.
Peel and dice potatoes. Dice onion. Boil until tender. Drain and let cool. I like boiling the onion because it makes the flavor a little more mild. And that is good for my pansy onion hating children.
Pretend like there is a picture of hard boiled eggs here.
Hard boil eggs and let cool. Then peel and dice.
Mix together yogurt, mayo, and sour cream.
Add mustard, salt, pepper, celery seed and vinegar. Stir together until combined.
Dice celery and eggs.
Add eggs, celery and potatoes to sauce. Gently fold together. Potato salad is kind of tricky to get the perfect amount of sauce and seasonings for the amount of potatoes you have. And since potatoes vary in size it’s hard to say exactly how much of everything you will need. So adjust the seasonings if necessary. I love my salad salty and always add more. Nobody likes dry potato salad so add a little evaporated milk if it’s a little dry. Remember the salad will soak up some moisture as it sits. So it’s better to have it a little moist.
My mom garnished her potato salad like this. So that is what I do to. Slice eggs, use celery and sprinkle with black pepper and paprika.
P.S. Tell me which picture you think should be used as the feature picture. I’m having a hard time deciding how to put the name of the recipe on the pictures. I don’t want to distract from the food and I’m not sure which is the best way to add the wording. So let me know what you think. Thanks for your help!! You guys are the best!!
- 8 potatoes
- ½ small onion
- 6 hard boiled eggs
- 1 cup plain Greek yogurt
- ½ cup mayonnaise
- ½ cup sour cream
- 2 Tablespoons vinegar
- 4 Tablespoons yellow mustard
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 teaspoon celery seed
- 2 ribs celery
- Paprika for garnish
- Peel and dice potatoes. Dice onion. Boil until tender. Drain and let cool to room temperature. I like to slightly smash a few of the potatoes. It just gives a substance to the creamy sauce in the salad.
- Mix mayo, mustard, yogurt, sour cream, vinegar and seasonings together.
- Add celery, eggs (reserve one for garnish), potatoes and onions to sauce. Gently stir to combine.
- Adjust seasonings to taste. I like my salad pretty salty and usually add more salt. If salad is too thick use a little evaporated milk to thin.
- Put in serving bowl. Sprinkle with paprika and pepper. Garnish with sliced eggs and celery if desired.