Greek Yogurt Potato Salad
Yield: 8 servings
  • 2 lbs potatoes*
  • ½ cup chopped pickle
  • 4 celery stalks, chopped
  • ½ small onion, minced or grated**
  • 3 hard boiled eggs, chopped
  • 1 tablespoon dijon mustard
  • 2 tablespoons pickle juice
  • 1 cup greek yogurt
  • dollop of mayo (you can use more mayo/less yogurt if you wish)
  • salt & pepper to taste
  • paprika to garnish (optional
  1. Boil potatoes until soft (a fork should go in easily,) and rinse with cold water. If using red or fingerling potatoes, cut them into bite-sized pieces and place in a large bowl. (If you're using regular large potatoes you'll want to peel and cut them ahead of time.)
  2. Into the bowl toss the pickles, celery, onion and egg. Add the pickle juice, yogurt and mayo. Fold everything together and season with salt & pepper.
  3. Chill before serving.
I used the bite-sized fingerling potatoes for this. Any kind is fine, you'll just want to prep them differently based on the size of the potato.

*We're not big fans of the texture of raw onion in this house so I actually grated the onion into this and it was perfect. I used my fine Microplane grater, but any kind will do!
Recipe by The Baker Chick at