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  • 4lbs Yukon Gold or Red Potatoes, cubed
  • 2 stalks celery, diced
  • 1/4 red or yellow onion, diced
  • 4-6 hardboiled eggs (just depending how eggy you like your potato salad)
  • 1/2 cup paleo-friendly mayo (we love Primal Kitchen, especially their Garlic Aioli mayo!)
  • 1 cup plain Greek yogurt (do NOT get flavored yogurt here!)
  • 2 Tbls Dijon mustard
  • 1 Tbls apple cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 Tbls chopped dill
  • 2 Tbls chopped scallions


  1. Soft cook the potatoes any way you like. Boil in water for 5-6 minutes or throw in your Instant Pot along with 1 cup water for 2-3 minutes. Drain and cool.
  2. Whisk together mayo, yogurt, mustard, vinegar, salt & pepper.
  3. In a large bowl, mash together potatoes, celery, onion, eggs & most of the dressing. Stir in herbs & taste if it needs more herbs.
  4. Can sit overnight in the fridge. Wait until ready to serve to mix in remaining dressing. Top with any herbs you like – parsley is pretty!


  1. Can replace all mayo with plain Greek yogurt for lower fat.
  2. Can parboil potatoes and chill overnight for a lower glycemic load to this recipe.
  3. Play with flavors here! Smoked paprika, garlic powder and even some spicy cayenne can add a lot of pop to this dish. A little bit of chopped cooked bacon also takes this dish WAY up a notch for a special occasion!
  4. For a vegan version, simply omit the eggs and swap mayo and yogurt for dairy-free brands that you like.
  5. For a different texture, try simply mixing everything instead of mashing.