Creamy Potato Salad

I don't like typical potato salad that is dripping with soybean oil mayonnaise. In fact, I don't really like the flavor of mayonnaise at all. I created a potato salad that gets its creaminess from olive oil mayonnaise, without having so much mayo that you can actually taste it :)

Creamy Potato Salad

2 pounds Yukon gold potatoes -- peeled and cut into 1-inch pieces

6 tablespoons olive oil mayonnaise

3 tablespoons plain Greek yogurt

1½ tablespoons yellow mustard

1 cup finely chopped celery

½ cup finely chopped red onion

¾ teaspoon fine sea salt

¾ teaspoon black pepper (or more, to taste)

3 hard boiled eggs -- coarsely chopped

Place the cut potatoes in a large pot and cover with cold water. Turn stove to high heat, cover the pot, and bring the water and potatoes to a boil. Once boiling, reduce heat to a simmer and cook for about 8 minutes, covered. Use a fork to test if the potatoes are tender. Drain off the cooking liquid and put the cooked potatoes in a serving bowl.

While the potatoes are cooking: combine mayonnaise, plain yogurt, mustard, celery, red onion, sea salt and black pepper in a small bowl. Stir to combine thoroughly. Pour this mixture over the potatoes, and stir to combine. Add the chopped eggs and stir again. Refrigerate until ready to eat.