Ma’s Potato Salad But The Healthier Version


Ingredients for potato salad
  • 2 1/2 lbs of red, or Yukon gold potatoes (skins on!) cut into uniform chunks
  • 1/2 c. celery, diced
  • 1/3 c. green olives, sliced
  • 4 hard boiled eggs, peeled and roughly chopped (or sliced if you prefer)
  1. Boil potatoes until fork tender, but NOT mushy. This should take about 15+ minutes.
  2. Meanwhile, prepare hard boiled eggs. You can prepare these a day in advance! Place raw eggs in pot, cover with cold water, and bring to a boil. When the boiling happens, turn OFF the heat, cover the pot, and let the eggs sit in the pot for 10 minutes. Done.
  3. Throw all ingredients into a bowl, and coat with dressing (recipe below). Set into fridge for at least an hour before consuming.
Ingredients for dressing
  • 2 Tbsp mayo
  • 1 c. plain yogurt
  • 1 Tbsp. mustard (Feel free to use brown, dijon, or straight up yellow. I advise against honey mustard though.)
  • 1 Tbsp. apple cider vinegar
  • s+p


This potato salad makes enough to feed 4-6 people, and will keep in your fridge for up to four days, covered.


via Savory Notes