Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Creamy Potato Salad

Makes: 8-10 servings

Potatoes and eggs in a rich and tangy sauce


  • 3 lbs potatoes (about 9-10 med-sized potatoes), unpeeled and scrubbed
  • ¾ cup mayonnaise
  • ½ cup yogurt or sour cream
  • ¼ cup apple cider vinegar
  • 2 tbsp green onion or chives, chopped
  • 1 tsp sugar
  • 1 tsp tarragon, dried
  • 2 tsp dill, dried (or 2 tbsp fresh)
  • 1 tsp dry mustard or prepared Dijon mustard
  • 1 tsp salt
  • black pepper, to taste
  • 2 hardboiled eggs, chopped
  • 2 large celery stalks, finely chopped


  • Cook potatoes in plenty of water in a large pot. Boil over high heat. Then reduce heat and simmer until tender, 25-30 minutes. Do not overcook. Drain and cool until easy to handle. If skins are in rough shape, peel. Cut into 1-inch cubes.
  • Prepare dressing: In a large bowl, whisk together mayonnaise, yogurt, vinegar, green onion, sugar, tarragon, dill, mustard, salt and pepper until blended. Add potatoes, eggs and celery to dressing and toss to coat.
  • If not serving right away, cover and refrigerate.
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