Sriracha Potato Salad

Ingredients

• 0.33 cup sweet potato (diced)
• 0.33 cup russet potatoes (diced)
• 0.17 cup plain Greek yogurt
• 4 tsp Sriracha mustard (or make your own by adding equal parts sriracha and mustard)
• 0.17 cup celery (diced)
• 4 tsp green onion (chopped)
• 4 tsp pickles (chopped to relish-size pieces)
• 1 tsp vinegar (apple cider or red wine are best)

Instructions

1. Wash the organic potatoes well and cut them into bite-sized pieces (best to leave the skin on the russet potatoes). Boil diced potatoes until tender, but not too mushy. Drain potatoes and put them into a large mixing bowl.
2. Add the diced celery to the bowl and mix. Then add in 1/2 cup of green onions and diced-up pickles. Mix again.
3. Add yogurt, vinegar, and the sriracha mustard into the mix. Add salt and pepper to taste, and mix well.
4. Chill for an hour before serving!

Rate This Recipe

You must be logged in to post a comment.