The All Day Egg

Grandma’s Potato Salad

Ingredients

  • 1.5 lb baby potatoes
  • 4 stalks celery
  • 6 Hard Boiled Duck Eggs

DRESSING

  • 1 Tbs apple cider vinegar
  • 3 Tbs stoneground Dijon mustard
  • 1/2 cup organic mayo
  • 1/2 cup organic plain Greek yogurt
  • 2 pinches dill
  • 2 pinches garlic powder
  • 2 pinches celery seed
  • Salt & pepper to taste
  • Splash of cold milk (Optional, used in order to thin dressing)
  • 1 tsp sugar

GARNISH

  • 1 bunch chives, chopped

STEP 1

Cut potatoes into quarters. Place in a sauce pan with water. Bring to a boil and cook until soft. Drain and rinse with cold water, set aside

STEP 2

Finely dice celery and set aside. Chop 5 of the 6 Pete and Gerry’s Organic Hard-Boiled Eggs, leaving one egg to slice for garnish on top of salad

STEP 3

In a small bowl, whisk together ingredients for dressing. Add milk and sugar at the end depending on consistency

STEP 4

In a separate bowl, combine potatoes, celery, and eggs with dressing. Gently mix salad until dressing is incorporated throughout. Transfer to a serving dish and garnish with sliced eggs and chive.