Creamy Potato Salad

Creamy Potato Salad

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This rich potato salad is quick and a hit. The tzatziki adds creaminess as well as undertones of garlic and dill. Enjoy at an end-of-the-summer barbecue!

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Chicago

Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

8 servings

Ingredients

  • Salad:
  • 3 lbs. Red potatoes, small chunks
  • 4 hard-boiled eggs, diced
  • ½ C. red onion, chopped
  • 1 C. peas
  • ⅔ C. baby dill pickles, chopped
  • Dressing:
  • ⅔ C. tzatziki yogurt
  • ⅔ C. mayo with olive oil
  • 1 ½ Tbs. apple cider vinegar
  • 1 Tbs. yellow mustard
  • ½ tsp. Celery seed
  • 4 Tbs. milk
  • ½ C. mild shredded cheddar cheese
  • Black pepper to taste
  • Salt to taste

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Directions

Boil potatoes and peas in a large pot for 10-15 minutes. Drain and cover the potatoes and peas with plastic wrap.

In a separate bowl mix dressing ingredients together. Add salt and pepper to taste.

Add eggs, onion, and pickles to the potatoes and peas. Toss dressing on top of the salad and coat well. This dish is best served chilled.


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