Potato Salad – this is the BEST potato salad recipe. It is the perfect side dish for all of your summer BBQ’s, picnics, and potlucks! This classic potato salad is always a favorite!
The Best Potato Salad!
I never thought I would post a traditional Potato Salad recipe on our blog. I have always hated potato salad. I like potatoes and I like salad, but it is all of the other ingredients combined that have scared me. Well, a friend recently asked us to make potato salad for a gathering and Josh said yes. When he told me we had to find a good potato salad recipe, I looked at him like he was crazy. Potato salad? He said he would make it and I didn’t have to help, but I have a hard time staying out of the kitchen, so I put on my apron and we actually made the best potato salad!
I was nervous when we first started, but as we got going, I was kind of liking this whole potato salad recipe challenge. And when we finished, I even took a bite and to my surprise, I actually liked it! Yes, I ate potato salad and liked it! This is huge for me so I am claiming this to be the BEST potato salad recipe. If I like it, you know it has to be good!
“name”: “Potato Salad Recipe”,
“name”: “Two Peas & Their Pod”
“description”:”This is the BEST potato salad recipe! It is great for parties, potlucks, picnics, and BBQ’s!”,
“2 pounds Russet potatoes, washed and peeled, cut in half”,
“1/2 cup plain Greek yogurt”,
“1/3 cup light mayonnaise”,
“1 tablespoon yellow mustard”,
“1 tablespoon whole grain mustard”,
“1/2 cup chopped green onions”,
“1/2 cup finely chopped celery”,
“1/3 cup finely chopped dill pickles”,
“2 hard-boiled eggs, peeled and roughly chopped”,
“1 tablespoon finely chopped fresh dill”,
“1/4 teaspoon paprika”,
“Salt and freshly ground black pepper, to taste”
“In a large pot, cover potatoes with cold water. Add 1 teaspoon of salt to the water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 15-20 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 another large 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 with salt and black pepper, to taste. Serve immediately or chill in the refrigerator for up to 2 days.Note-you can double or triple this recipe if you need a BIG bowl of potato salad!”
Source: Potato Salad Recipe