Garlic Potato Salad – Recipe

How about another recipe to fill the void. This is a hit and one that you just have to try!


2 lbs. Red Potatoes

1 Rib Celery, minced

¼ Cup Red Onion, minced

¼ Kosher Baby Dills, minced

¼ Cup Mayonnaise

¼ Plain Greek Yogurt

2 teas. Yellow Mustard

¼ Cup Red Wine Vinegar

¾ teas. Garlic Powder


Black Pepper


Place the whole potatoes in pot large enough to cover the potatoes with water. Bring to boil and reduce heat to a simmer until potatoes are tender, approximately 25 minutes. Drain and let cool until they can be handled.

Cut the potatoes into ½ inch cubes (keep a moist paper towel handy to wipe the blade, it will get sticky) and place in a large bowl. Salt the potatoes as you add them to the bowl. Let them cool.

In a small bowl combine the Mayonnaise, Yogurt, Garlic Powder, Mustard, Vinegar, Celery, Onion and Baby Dills.

Once the potatoes are cooled add the Mayonnaise mixture and stir to coat and season with Salt and Pepper to taste. 

Serve Cold and enjoy!

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