Mmm potatoes. When did white potatoes become a treat? This potato salad is a classic and we indulge in it occasionally. Something about grilling burgers just begs for potato salad. Adding lots of veggies and subbing some of the mayo with yogurt seems worth doing to make it slightly healthier.
Potato Salad
8 medium White or Gold Potatoes
1/2 sweet white or red Onion, diced
1 Bell Pepper, diced
3-4 Celery Stalks, chopped
6 Hardboiled Eggs, chopped
Dressing:
3/4 cup Mayo
3/4 cup Plain Yogurt
1 Tbsp Mustard
1/2 cup chopped Pickles or Relish, optional
3/4 tsp Salt (to taste)
1/2 tsp Pepper (to taste)
Cut potatoes into quarters and place in a large pot of water. Bring to a boil and simmer for about 15-20 minutes until they break apart when pierced with a fork. Drain and allow to cool, then chop roughly.
In a large bowl, mix dressing ingredients, then add the veggies and chopped cooked potatoes. Stir well to combine. Chill salad for several hours if you can (or overnight) to allow the flavors to blend well. Serve cold.
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