INGREDIENTS
- 4 pounds red potatoes
- 1/2 cup diced red onion
- 1 cup diced celery
- 4 hard-cooked eggs, diced
- 1 cup mayonnaise
- 1 cup Greek yogurt (or sour cream)
- 1 tablespoon yellow mustard
- 2 tablespoons vinegar
- 2 tablespoons pickle relish (Optional Rick hates pickles!)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar (or more to taste)
INSTRUCTIONS
Peel potatoes (I like Russet potatoes) and cut into equal size pieces. Place in a stockpot with cold water. Bring to a boil and simmer until the potatoes are tender and just cooked through. Drain and set aside.
Mix together mayonnaise, yogurt, mustard, pickle relish, salt, pepper, and sugar. Set aside.
In a large bowl, pour roughly half of the prepared dressing over potatoes.
Mix in the prepared onion, celery, and egg.
Add more dressing as needed and stir.
Cover and refrigerate 3-4 hours before serving to let the flavors incorporate.
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