Potato Salad
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
  1. Wash and peel the Russet potatoes and cut them in half. Make sure all the potatoes are about the same size.
  2. 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.
  3. Drain potatoes and rinse with cold water. When cooled, cut them into ½ inch chunks. Put potatoes in a large bowl.
  4. In another bowl, mix together the mayo, greek yogurt, and mustards. Pour the mixture over the potatoes and gently stir together until well coated.
  5. Add the chives, celery, pickles, eggs, dill, and paprika. Gently stir together.
  6. Season with salt and pepper to taste.
  7. Chill in the fridge before serving. Will keep for a few days.
Recipe by Two Thirds Cup at http://twothirdscup.com/potato-salad/