Easy Potato Salad

4.60 from 5 votes

Quick and easy, and so much better than store-bought!

Course Sides

Cuisine American

Keyword easy potato salad, potato salad, potato salad recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 344

Author Erren Hart

2 lbs baby potatoes halved with the skin on (or you can use 6 regular sized red potatoes, cubed)
2 tablespoons red or white wine vinegar
¼ cup yogurt Greek or regular
½ cup mayonnaise
1 teaspoon mustard
2 stalks of celery chopped
3 green onions sliced into rounds
¼ cup sliced black olives
salt and pepper to taste

US Customary - Metric

Place the baby potatoes in large pot with salted cold water covering the potatoes by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, about 10 to 15 minutes.
Drain potatoes thoroughly, then add them back into the hot pot to dry completely. Drizzle the vinegar over the warm potatoes and toss gently until evenly coated.
Transfer the dressed potatoes to a large bowl. Cover the bowl and refrigerate until cold, about 30 minutes.
In a separate bowl, whisk together the yogurt, mayonnaise, and mustard until smooth and even.
Add mayonnaise mixture, celery, green onion and olives. Gently stir until evenly incorporated.
Refrigerate until ready to serve.