RECIPE: Edgy Potato Salad

A classic potato salad screams “summer picnic”. While the traditional way about this sidekick dish is to load up on mayo, a few fun substitutions make for one edgy recipe. Here’s how to make ‘yo own:

INGREDIENTS:

• Potatoes (duh) – I used about 6 fair sized Yukon Gold taters
• 1 cup of Greek Yogurt (unflavored of course)
• 2 tsp of Dijon Mustard
• Heavy pinches of Salt and Pepper
• Half a Red Onion, Diced
• 1 tsp of Paprika
• Asparagoos from Matt and Steve’s, about 3 stalks chopped up. I used Garlic + Dill Flavor
  • You can substitute this for celery + dill
• 4 boiled eggs

METHOD:

1. Dice potatoes into bite sized pieces, and boil in salted water. Skins on give this a nice texture.
2. Finely dice Red Onions and leave in ice water for 10+ mins (this takes off the onion-y sharpness)
3. Chop boiled eggs to add creaminess to the salad
4. Whisk together Greek Yogurt, Dijon Mustard, Paprika, and Salt + Pepper
5. Let the potatoes cool down, and combine with the dressing
6. Add Red Onions, Asparagoos, chopped eggs
7. Combine thoroughly and salt + pepper to perfection

Make often, and enjoy! 😉