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Greek Style Potato Salad with Honey Mustard

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School Foodservice



Greek Yogurt Honey Mustard Potato Salad

  • 18 pounds 10 ounces of Potatoes (any type works, type blues and purple for more color)
  • 2 quarts and 1/2 cup chopped celery
  • 2 1/2 cups finely chopped onions
  • 1 1/3 cups undrained sweet pickle relish
  • 24 fresh large eggs, hard cooked, chopped (optional)
  • 4 cups Greek yogurt
  • 2 cups low-fat mayonnaise
  • 2 tablespoons salt
  • 2 teaspoons ground black or white pepper
  • 1/4 cup mustard
  • 2/3 cup honey
  • 3 teaspoons Dill (fresh or dry)


  1. Steam potatoes at 5-6 pounds of pressure for 30-40 minutes. Cool, peel, and dice into ½ cubes.
  2. Add all other ingredients. Mix lightly until well blended.
  3. Spread 5 lb 9 oz (approximately 1 gal ½ cup) into each shallow pan (12’ x 20’ x 2 ½’) to a product depth of 2” or less. Use 4 pans.
  4. CCP: Cool to 41 F or lower within 4 hours. Refrigerate until ready to serve.
  5. Portion with No. 6 scoop (2/3 cup).


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Recipe By: Maplewood Richmond Heights Middle and High School

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