Mustardy Potato Salad



2 russet potatoes, peeled and cubed

4 hard boiled eggs, diced

2 celery stalks, chopped

½ medium red onion, diced

3 large dill pickles, diced

2 tablespoons pickle juice

2 ½ tablespoons yellow mustard

½ cup Greek yogurt

Salt and pepper, to taste

½ teaspoon garlic powder

1 teaspoon paprika, garnish



Boil potatoes in a pot of salted water until fork tender, 10-12 minutes. Drain in a colander.

In a large bowl, combine potatoes, hard boiled eggs, celery, red onion and diced dill pickles. Add mustard and Greek yogurt, stir until fully incorporated.

Add 2 tablespoons pickle juice (more if needed for a creamier consistency), garlic powder, salt and pepper (to taste). Toss to combine.

Sprinkle paprika over top as garnish. Refrigerate until ready to serve.



Recipe Source:  12tomatoes

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