Ingredients
- 2 medium russet potatoes, roughly 1 pound
- 2 small celery stalks, trimmed and diced
- ⅓ cup yellow onion, diced
- 6 black olives, chopped
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 2 teaspoons dijon mustard
- ½ teaspoon salt and pepper, each
Instructions
- Bring 2 quarts of water to a boil. Add 2 medium russet potatoes and gently boil for 20 minutes. Remove from heat and cover, leaving potatoes an additional 20 minutes. Remove potatoes to completely cool but save water. Chill potatoes in refrigerator, if preferred. This part should be done at least 2 hours ahead of preparing salad.2 medium russet potatoes
- Once cooled, use fingers or a paring knife to gently peel away potato skin. Cube potatoes (about ½ inch cubes) and place in a medium mixer bowl.
- Dice celery, onion and chop black olives and add to potatoes.2 small celery stalks6 black olives1/3 cup yellow onion
- Add mayonnaise, yogurt, mustard, salt and pepper. gently mix all with a rubber spatula to coat all of potato evenly. Cover and refrigerate until ready to enjoy.1/4 cup mayonnaise1/4 cup Greek yogurt2 teaspoons dijon mustard1/2 teaspoon salt and pepper
- Optional: slice 2 hard-boiled eggs and layer atop of salad with a sprinkle of salt and pepper.
RECIPE NOTES
If preference is for a waxy potato, gently boil Yukon gold potatoes for 20 minutes, cool, peel and cube.
MY NOTES
NUTRITION
Serving: 1g | Calories: 203kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 513mg | Potassium: 495mg | Fiber: 2g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg
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