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OFG Potato Salad

The Old Fat Guy
A kicked up version of the old fashioned potato salad
Prep Time 4 hours
Course Salad, Side Dish
Cuisine American
Servings 6


  • 600 g potatoes 1 ⅓ pound - ¾ inch dice
  • salted water for boiling


  • 35 ml dill pickles, small cube 2 tbsp+2 tsp
  • 50 ml onion, small cube ¼ cup
  • 50 ml celery ¼ cup
  • 50 ml sweet red pepper ¼ cup
  • 50 ml green onion ¼ cup


  • 25 ml dill pickle juice 2 tbsp
  • 10 ml yellow mustard 2 tsp


  • 90 ml mayonnaise ⅓ cup+1 tbsp
  • 35 ml yogurt 2 tbsp+2 tsp
  • 5 ml dill pickle juice 1 tsp
  • 2 ml celery seed ½ tsp
  • 1 ml black pepper ¼ tsp


  • Cook the potatoes in the salted water just until fork tender. Do not overcook. It will be betweetn 12 and 20 minutes after boiling starts depending on altitude.
  • Chop the vegetables while the potatoes are cooking.
  • Mix the marinade ingredients together while the potatoes are cooking.
  • Drain the potatoes when cooked. Return them to the pot while they are still hot. Sprinkle ⅓ of the marinade over them. Lightly turn the potatoes with a soft spatula. Sprinkle ⅓ more of the marinade over the potatoes and turn. Sprinkle the remaining marinade over the potatoes. Cool the potatoes to room temperature and then refrigerate for two hours.
  • Mix the sauce ingredients together while the potatoes are cooling.
  • Fold the vegetables and sauce into the potatoes. Cover and refrigerate for 1 hour. You can store covered in a refrigerator for up to 2 days.
Keyword potato salad, potatoes, salad