Potato salad

Yukon Gold Potato Salad

Total Time
5 hr 15 min
15 min
1 hr
There’s a long-standing on-going potato salad competition among families: Who makes it best? It gets down to so many elements, like what potatoes do you use? What kind of dressing to bind it together? Eggs or no? We use eggs, and cut the mayonnaise with Greek yogurt to lighten up the dressing. Here is a recipe that will at least make it to the final round of the competition. It’s a little tangy, a little sweet, and very creamy, just like a Southern potato salad should be.


Uncooked Yukon gold potato

4 pound(s)

Plain fat free Greek yogurt

½ cup(s)


½ cup(s), yellow

Light mayonnaise

¼ cup(s), (preferably Duke's)

Apple cider vinegar

1 Tbsp

Maple syrup

2 tsp, pure


1 tsp, sweet paprika, plus more for garnish

Garlic powder

½ tsp

Kosher salt

½ tsp, or more to taste

Black pepper

¼ tsp, coarsely ground, or more to taste


6 large egg(s), hard-boiled


½ cup(s), chopped, sliced


½ cup(s), chopped, chopped

Unsweetened dill pickle

cup(s), chopped dill pickles, plus 1 to 3 tsp pickle juice

Celery seed

½ tsp, plus more for garnish


  1. Place potatoes in medium saucepan and add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and let cool completely. Peel potatoes and cut into 11⁄2-inch pieces.
  2. In large bowl, whisk yogurt, mustard, mayonnaise, vinegar, maple syrup, 1 tsp paprika, garlic powder, 1⁄2 tsp salt, and 1⁄4 tsp black pepper. Add 1⁄2 cup potatoes and 1 egg to bowl and mash with fork or potato masher until chunky paste forms. Fold in remaining potatoes.
  3. Coarsely chop remaining 5 eggs. Add eggs to bowl and fold into potatoes. Mix in scallions, celery, pickles with pickle juice, and 1⁄2 tsp celery seeds. Season to taste with salt and black pepper. Garnish with more paprika and celery seeds. Cover and chill for at least 4 hours or up to overnight.
  4. Serving size: 1⁄2 cup