2lbsPotatoes(Yukon gold or any baby potatoes variety)
2stalkscelery(chopped)
4large eggs(hard boiled)
1Mediumred onion (Diced)
2 tablespoonrice vinegar
2tablespoonchives
½ teaspoonsalt(adjust to taste)
½ teaspoonBlack pepper
½ teaspoonGarlic powder
Potato salad dressing
¾ cup mayonnaise (substitute with miracle whip)
½ cup Greek yogurt (substitute with sour cream)
1Tablespoon lemon juice
1 ½ medium dill pickle(finely chopped it should be about ½ cup)
Instructions
Cook potatoes skin with till they are fork tender drain and cool.
When potatoes are cool enough to handle, peel and cut into small cubes.
Transfer potatoes to a bowl, add rice vinegar to the potatoes and stir to combine. Leave for about 5 minutes.
Mix all ingredients for salad dressing in a bowl.
Peel the boiled eggs and chop finely.
In a bowl with potatoes, add the finely chopped boiled eggs, chopped red onion, celery, chives, salad dressing, as well as the salt and spices. Stir to combine.
Place in the refrigerator to chill for 30 mins to 1 hour. Stir again before serving.
Notes
Boil potatoes until they see fork tender.
You can make extra dressing to add to leftovers.
If you prefer, peel and cut the potatoes before boiling. If you cook with the skin like I did, try to buy organic potatoes and wash thoroughly.
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used. Please read our Nutrition disclaimer page for more details.