Grandma’s Potato Salad

Grandma's Potato Salad Overall rating: 0 out of 5 based on 0 reviews.

Recipe courtesy of Run Far Girl, a member of The Good Eggs ambassador program.


Prep Time: 20 Minutes

Cook Time: 20 Minutes


Serves 8


1 lb baby potatoes
2 stalks celery
6 Pete and Gerry’s Organic Hard Boiled Eggs
½ Tbs apple cider vinegar
1 ½ Tbs stoneground Dijon mustard
¼ cup organic mayo
¼ cup organic plain Greek yogurt
1 pinch dill
1 pinch garlic powder
1 punch celery seed
Salt & pepper to taste
Splash of cold milk (Optional, used in order to thin dressing)
½ tsp sugar
1 bunch chives, chopped


·         Cut potatoes into quarters. Place in a sauce pan with water. Bring to a boil and cook until soft. Drain and rinse with cold water, set aside
·         Finely dice celery and set aside. Chop 5 of the 6 Pete and Gerry’s Organic Hard-Boiled Eggs, leaving one egg to slice for garnish on top of salad
·         In a small bowl, whisk together ingredients for dressing. Add milk and sugar at the end depending on consistency
·         In a separate bowl, combine potatoes, celery, and eggs with dressing. Gently mix salad until dressing is incorporated throughout. Transfer to a serving dish and garnish with sliced eggs and chive.

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