Grandma's 'Healthified' Potato Salad
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This delicious potato salad was inspired by my amazing late grandmother! My grandparents lived on a huge piece of land with a garden, volleyball, tetherball, old wooden swings and so many memories. This recipe brings me back to that beautiful place in time and I hope you enjoy it as much as we do!
  • 3 pounds Red Potatoes
  • 5 Hard Boiled Eggs, coarsely chopped
  • 1 5.3 ounce container of plain Greek Yogurt
  • ΒΌ cup Avocado Mayonnaise (or regular mayo)
  • 2 tablespoons yellow mustard
  • 2-3 pickles, sliced and coarsely chopped
  • 1-2 tablespoons pickle juice
  • Salt to taste
  1. To boil potatoes: Bring a large pot of water to boiling.
  2. Chop potatoes into bite sized pieces, leaving skins on.
  3. Drop them into boiling water and let boil for ~15 minutes or until you can stab a fork in.
  4. Drain potatoes and let sit for a few minutes.
  5. Transfer to refrigerator to chill for at least an hour.
  6. To assemble potato salad: In a small bowl, combine Avocado mayonnaise, mustard, pickles, pickle juice and Greek yogurt.
  7. Add Greek yogurt mixture to the refrigerated potatoes and stir until just combined.
  8. Add hard-boiled eggs and stir until just combined.
  9. Taste and add a pinch of salt. Chill for at least an hour.
  10. Potato salad is best the next day after letting all flavors blend.
Recipe by Abigail Dougherty at