Picnic-perfect side dish
An Edible Mosaicingredients
- 1/4 tspsweet paprika,
plus more to sprinkle on top if desired
- 2 tsphot sauce,
(more or less to taste)
- 2 tbspyellow mustard
- 1/4 cup(s)mayonnaise
- 1/3 cup(s)Greek yogurt
- 1 small clovegarlic,
grated
- 1 smallonion,
minced
- 2 stalk(s)celery,
minced
- 4 mediumpotatoes,
peeled and cut into 1 inch cubes
- 1/4 cup(s)mixed herbs,
chopped
- salt
- fresh ground pepper
Instructions
- Put potatoes in a medium pot and cover with cold water; heat over medium to medium-high heat until the water boils, then turn the heat down to medium-low and cook until potatoes are fork-tender (about 5-7 minutes), being careful not to overcook. Drain potatoes and cool.
- In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cooled potatoes and chopped herbs.
- View full recipe at An Edible Mosaic