Potato Egg Salad

Potato Egg Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Servings: 4 servings


  • 4 cups diced russet potatoes peeled
  • 5 eggs hard boiled
  • 1/2 cup mayonnaise
  • 1/2 cup plain greek yogurt
  • 2 tbsp Yellow Mustard
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 4 green onions sliced
  • 2 stalks celery sliced


  • Boil the potatoes for 10-15 minutes until fork soft
  • Peel the boiled eggs, cut them in half and add the yolks to a large mixing bowl.
  • Add mayo, yogurt, mustard, spices and celery to the bowl and whisk to combine.
  • Roughly chop the egg whites and fold them into the bowl
  • Drain the potatoes and fold them into the mixture with the green onions.