Deviled Potato Salad


  • 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
  • ⅓ cups Greek Yogurt
  • ¼ cups Mayonnaise
  • 2 Tablespoons Yellow Mustard
  • + 6 more ingredients
    • 1 Tablespoon Honey
    • 2 teaspoons Hot Sauce (more Or Less To Taste)
    • ¼ teaspoons Sweet Paprika, Plus More To Sprinkle On Top If Desired
    • ½ teaspoons Salt
    • ¼ teaspoons Black Pepper
    • ¼ cups Chopped Mixed Herbs (such As Parsley, Chives, Scallion, Dill, Etc.)

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, combin...

View full recipe at SpringPad


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