Favorite Potato Salad Recipe

Author Photo
By Shaye Elliott | Oct 28, 2020

potato salad
Shaye Elliott
  • 16-20



  • 4 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup plus 1-1/2 teaspoons sea salt, divided
  • 1 cup full-fat plain yogurt
  • 2 teaspoons grainy mustard
  • 1 teaspoon freshly ground black pepper
  • 2 shallots, minced
  • 1 cup minced celery
  • 5 tablespoons minced fresh parsley
  • 6 hard-boiled eggs, peeled and sliced


  • Combine potatoes and 1/2 cup sea salt in a large stockpot. Cover with water, and bring to a boil. Reduce heat, simmer until fork-tender, about 10 to 12 minutes, and drain. Transfer potatoes to a large bowl, and set aside to cool.
  • In a medium-sized bowl, combine yogurt, mustard, remaining sea salt, pepper, and shallots. Mix well, and set aside to allow flavors to blend.
  • Add celery, parsley, and eggs to potatoes. Pour in yogurt mixture, and stir gently but thoroughly to combine. Season with a little additional salt and pepper, if needed.
  • Chill well before serving. Garnish with a pinch of additional parsley, if desired.

Shaye Elliott is the founder of the blog The Elliott Homestead. She and her husband are developing a farm in the Pacific Northwest. This is excerpted with permission from her book, Seasons at the Farm (Lyons Press).

Purchase this title from our Capper’s Farmer bookstore.

Published on Oct 28, 2020
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