Potato Salad

Ingredients

• 2 lbs potatoes, red, skin on
• 2 large celery stalks, raw, diced
• 2 med onions, green or scallions, raw, diced
• 1 small red bell pepper, chopped
• 1/2 cup radish, raw, diced
• 1/4 cup parsley, fresh, minced
• 1/2 cup yogurt, organic, low fat
• 1/4 cup mayonnaise, organic, olive oil base
• 2 tbsp. vinegar, apple cider
• 1 tbsp. dill weed, dried
• 1 tsp mustard, yellow (optional)
• 1/2 tsp celery seed
• 1 dash sea salt
• 1 dash black pepper, ground
• 2 tbsp and 1/2 tsp paprika (garnish)

Instructions

1. Dice potatoes in 1/2 inch cubes and place in medium sauce pan with enough water to cover.
2. Bring to boil over high heat, then lower heat to medium.
3. Cook uncovered for 15 - 20 minutes until potatoes are tender. Do not overcook.
4. Immediately rinse in cool water and drain, then place in large serving bowl.
5. Add celery, onions, bell pepper, radish, and 1/4 cup parsley mixing well.
6. In a small bowl whisk together wet ingredients and add to potato salad, gently folding to coat potatoes.
7. Sprinkle with 2 tablespoons of parsley and paprika.
8. Refrigerate at least 2 hours before serving.

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