Classic Potato Salad

Oh hi there, it’s me again! Yes I know it’s Thursday and you weren’t expecting me, but I wanted to share one more delicious recipe with you before the big day of food, family, fireworks, and fun, the 4th of July that is! Today I’m sharing my Grandma’s Classic Potato Salad.

I’ve shared a couple of her recipes with you in the past, Barbecue Meatball Subs and Grandma’s Macaroni and Cheese, both of which would be excellent choices to serve for the 4th of July! Back to the delicious potato salad. I’ve been eating this potato salad since I was a kid and it is by far my favorite of all the potato salads I have had. When you think of a barbecue or picnic what is the first side dish that pops into your head? For me it’s potato salad. When it comes to potato salads there are two ingredients which I find people either love or hate in them, and that is hard boiled eggs and pickles. My Grandma’s version of Classic Potato Salad doesn’t have hard boiled eggs, but it does have sweet pickles in it, which I adore. I never used to like hard boiled eggs which is why this version is was one I loved as a kid so much, but in my old age the eggs have grown on me. So if hard boiled eggs are important to you, by all means add them in.

Typically potato salad is dressed completely in mayonnaise, but since I’m trying to make things a little lighter I opted to do part plain non fat Greek yogurt and part mayonnaise. Honestly, once I combined the two and added in the other ingredients, I couldn’t even detect that Greek yogurt was used. I can’t tell you for sure what kind of potatoes my Grandma used when she made this salad, but I would guess probably good old russet potatoes. I chose to use red potatoes in mine for two reason. One, they hold up nicely and keep their shape when they are mixed with the creamy dressing. The second reason is, I didn’t have to peel them! Red potatoes have a nice thin skin and since I hate peeling potatoes these worked perfectly.

To give the Classic Potato Salad lots of flavor there is crunchy celery, flavorful onion, sweet pickles, and for a little more celery flavor, some celery seed. I love all the crunch in this salad from the celery, pickles, and onion. I find it some much more exciting than the mashed potato salad swimming in dressing that you find at the grocery store. I hope you all have a wonderful 4th of July full of good food, good family and friends, and lots of fireworks!

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Classic Potato Salad

Yield: 4-5 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Inactive Time: 1 hour

Total Time: 1 hour 35 minutes

Classic potato salad just like Grandma made it! Celery, onion, and sweet pickles give this salad great flavor and crunch!

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Ingredients

• 2 1/2 cups (1 pound) potatoes (I used red potatoes), cooked and diced
• 1/3 cup chopped red onion
• 1/2 cup chopped celery
• 1/4 cup chopped sweet pickles
• 1 t. rice or white wine vinegar
• 1 t. granulated sugar
• 3/4 t. kosher salt
• 1/2 t. celery seed
• 3 T. light mayonnaise
• 1/3 cup plain non fat Greek yogurt

Instructions

1. In a large bowl add the cooked and cooled diced potatoes, red onion, celery, and sweet pickles.
2. In a small bowl whisk together the vinegar, sugar, salt, and celery seed.
3. Pour the vinegar mixture over the potatoes and toss gently.
4. In a small bowl whisk together the mayonnaise and Greek yogurt.
5. Pour the dressing over the potatoes and fold together until all the potatoes are coated in the mayo and yogurt mixture.
6. Refrigerate for at least an hour before serving.

Notes

I used red potatoes to make my potato salad, but feel free to use whatever variety you have or prefer.