Potato Salad, Midwestern Style; la Félibrée

Apparently there has been a meme circulating that I missed – something about Karen and potato salad and raisins (Google it if, like me, you missed it).

This potato salad has no relationship, whatsoever, to that.

I grew up in the Midwest and potato salad was at every picnic, barbecue, birthday party, etc. all summer long.

Like classics of every cuisine around the world, there were / are as many iterations as there are cooks.

Some dressings are cooked, some not; some add eggs, some add celery and / or peppers and / or onions and / or pickles, some not.

No one adds raisins…..

My particular childhood favorite used lots of Miracle Whip and good, old ‘French’s Yellow Mustard’, aka: hot dog mustard.

I made some changes.

I lightened it up a bit using a bit Greek yogurt in the dressing. 

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Potato Salad, Midwestern Style

This is my, updated, lighter version of the Midwestern classic Potato Salad.
This recipes serves 4 – or 2 twice.

  • Author: Katie Zeller
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad


  • 4 medium potatoes, 20oz (600gr) total, cut into bite-size pieces
  • 2 hard boiled eggs
  • 3/4 cup celery, chopped, about 2 ribs
  • 2 tbs snipped chives
  • 1 tbs good olive oil
  • 1 tbs white Balsamic vinegar
  • 1/3 cup (3oz, 90gr) mayonnaise
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 3 tbs Dijon-style mustard 


  • Put potatoes in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done.
  • Whisk together the olive oil and vinegar.
  • When potatoes are done, put them into a bowl and immediately drizzle with oil / vinegar mixture.
  • Stir well to coat and allow to cool for 5 minutes. 
  • Peel and chop eggs. 
  • To make dressing: Put mayonnaise, yogurt and mustard in small bowl and mix. Taste – add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer. 
  • Add most of the dressing to the potatoes and mix lightly. 
  • Add celery, eggs and chives, stir to combine.
  • Add the rest of the dressing if needed – to your taste. Serve.


If you use the yellow, salad mustard you might want to increase it to 4 tbs.

The last of the photos from la Félibrée

I loved these musicians playing for the dancers – particularly the shoes on the guy in the middle:

Another of the costumed participants having a chat with a visitor.

It was hard to get close enough to this for a decent photo, but there were 2 guys dancing with 2 children and continually hoisting them up in the air,

There was a lot of giggling going on…..

And we say good-by to la Félibrée for another year…..


4 thoughts on “Potato Salad, Midwestern Style; la Félibrée”

  1. la Felibree looks like such a wonderful time. We have very few real festivals near us. Oh, we have the township stuff set up in the park, but it’s not the same as the old street fairs were. There was just something about them.

    My potato salad is potatoes, eggs, onions, carrots, Miracle Whip, salt, pepper and a tiny bit of milk to make it not so thick since the yolks add some thickness of their own. I always laugh at any recipes though that insist they can’t stand Miracle Whip, would never think of using it, it’s terrible stuff, and then proceed to doctor up their mayo with exactly the ingredients in Miracle Whip. And I only use redskin potatoes anymore because they tend to retain their firmness much better than bakers do. Waxy potatoes usually do.

    • I love Miracle Whip – it’s all we had growing up as my mother hated mayo. Can’t get it here so I doctor it up lol
      Carrots, huh? Nice bit of crunch….
      There is lots going on around here in summer. Plays, concerts, and dances are very popular. The only thing I miss are art fairs…. Those are rare. And everything is about the food….

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