Deviled Potato Salad

13 ingredients
6 steps

Ingredients

  • 2 pounds (about 4 Medium-large) Starchy Potatoes (such As Idaho), Peeled And Cut Into 1 Inch Cubes
  • 2 stalks Celery, Minced
  • 1 whole Small Onion, Minced
  • 1 clove Garlic, Grated
  • 1/3 cups Greek Yogurt
  • 1/4 cups Mayonnaise
  • 2 Tablespoons Yellow Mustard
  • 1 Tablespoon Honey
  • 2 teaspoons Hot Sauce (more Or Less To Taste)
  • 1/4 teaspoons Sweet Paprika, Plus More To Sprinkle On Top If Desired
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/4 cups Chopped Mixed Herbs (such As Parsley, Chives, Scallion, Dill, Etc.)

Directions

  1. 1
    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.
  2. 2
    In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, salt, and pepper.
  3. 3
    Stir in cooled potatoes and chopped herbs.
  4. 4
    Chill at least 2 hours before serving so potatoes can absorb dressing and flavors can blend.
  5. 5
    Sprinkle a little paprika on top if desired, and serve chilled.
  6. 6
    Note: Add hardboiled egg slices on top if you want!

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