happy 4th of july!

I made potato salad! I had planned on making it for a bbq we were going to have for father’s day and we went out to dinner instead, but it left me craving potato salad.

I did a combiation of two recipes. I used Roseanne Cash’s Potato Salad recipe from and also this recipe from

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
2 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2 tablespoons Dijon mustard
1/2 – 1 cup green onions, minced
1 cup salsa turkey, diced
1-2 tbsp mayonnaise (to taste)
1-2 cups non-fat plain yogurt (to taste)
2 tablespoons apple cider vinegar
Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in celery, onion, eggs, mayonnaise, mustard, and yogurt. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

The salsa turkey gave it a great kick! I mixed the mayo, yogurt, mustard, and vinegar together in a bowl and then added it to the potatoes instead of putting everything in one by one. That way I could get it to taste the way I liked and wouldn’t have spot’s that were flavored differently.

It came out really tasty and even though my mom thought it would go bad before we could finish it all, we polished it off within days.

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