Author: Two Thirds Cup
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 6 medium Russet or red potatoes
- ⅓ cup homemade mayonnaise
- ½ cup plain Greek yogurt
- 1 Tbsp yellow mustard
- 1 Tbsp whole grain mustard
- ½ cup chopped chives
- ½ cup finely chopped celery
- ⅓ cup finely chopped naturally fermented dill pickles
- 2 hardboiled pastured eggs, peeled and roughly chopped
- 1 Tbsp finely chopped fresh dill
- ¼ tsp paprika
- unrefined sea salt to taste
- freshly ground pepper to taste
- Wash and peel the Russet potatoes and cut them in half. Make sure all the potatoes are about the same size.
- Put the potatoes in a large pot and cover them with water. Add 1 tsp salt to the water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain potatoes and rinse with cold water. When cooled, cut them into ½ inch chunks. Put potatoes in a large bowl.
- In another bowl, mix together the mayo, greek yogurt, and mustards. Pour the mixture over the potatoes and gently stir together until well coated.
- Add the chives, celery, pickles, eggs, dill, and paprika. Gently stir together.
- Season with salt and pepper to taste.
- Chill in the fridge before serving. Will keep for a few days.
Recipe by Two Thirds Cup at https://twothirdscup.com/potato-salad/
3.2.2024