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Potato Salad

It’s safe to say potato salad is a summer side least here in Texas! It can be made so many ways, but is almost always loaded with mayonnaise. This version skips all the mayo, and even had my non-clean eating friends saying YUM! That’s when you know it’s good.


7 red potatoes, rinsed

1.5 cups dairy-free Greek yogurt (I use @kitehillfoods Greek-style yogurt)

2 Tbsp spicy brown mustard (I use @primalkitchenfoods)

1/4 tsp paprika

1/2 cup yellow onion, diced

1/4 green onion, chopped

2 Tbsp dill, chopped

Salt and pepper, to taste


-Cut potatoes into bite-size pieces and put into a large pot (I leave the skin on). Fill pot with water until it’s 1 inch over the top of the potatoes.

-Put pot on stove over high heat and bring to a boil. Boil until potatoes are fork tender (about 5-7 minutes).

-In a medium bowl, mix yogurt, mustard, and paprika.

-Once potatoes are tender, drain and put in a large bowl.

-Pour yogurt mixture onto the potatoes. Add the yellow onions, green onions and dill, and mix together thoroughly. Some of the potatoes will mash, that’s what we want!

-Add salt and pepper to taste.

-Sprinkle some dill and green onions on top to garnish.

-Refrigerate overnight or until time to serve.


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