I have had potato salad all over the world, but my favorite by far is creamy potato salad that is the consistency of chunky mashed potatoes. There is just something about it that’s so comforting.
I had a bag of Tasteful Selections Sunrise Medley Potatoes in my pantry and decided to make a batch of creamy potato salad to go with my ribs. It wasn’t until I cut into the potatoes that I realized the majority of them were purple on the inside.
With Easter right around the corner, it’s quite appropriate that my salad is purple. What a fun treat for the kids.
Potato salad varies so much. Some people like it with extra mayo or miracle whip, others prefer to go heavy on the mustard and some salads are heavy on the vinegar and served warm.
I left the mayo out of this one and used Greek yogurt instead, but it’s not low in calories, because it does have a stick of butter ~ remember it’s a mashed potatoes/potato salad combo.
The fresh minced onions give the salad a little bite and texture, and the vinegar and mustard add a hint of zestuousness. And because I love egg salad so much, I always throw eggs in my potato salad, too. Enjoy!
- 1 40-oz. bag Tasteful Selections Sunrise Medley Potatoes
- 1 stick butter
- 1 6-oz. container Fage Greek yogurt
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 tsp. kosher salt
- ½ tsp. celery salt
- ½ cup onion, minced
- 3 hard boiled eggs, chopped
Boil the potatoes until they are fork tender. Drain.
With a hand or stand mixer, combine the potatoes and butter. Add the yogurt, mustard, vinegar, salt, celery salt and onion. Stir until combined.
Add in the eggs and stir with a wooden spoon.
Chill and serve.