Sriracha Potato Salad
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Wash the organic potatoes really well and then cut it up into bite-sized pieces (best to leave the skin on the russet potatoes). Boil 4 cups of chopped up potatoes until tender, but not too mushy. Drain potatoes and put into a large mixing bowl. Add into that bowl the diced up celery. Mix around. Then add in 1/2 cup of green onions and diced up pickles (like the size of relish). Mix again. Add in 1 cup of plain greek yogurt, the vinegar and the sriracha mustard into the mix. Add salt and pepper to taste, and then mix well. Chill for an hour. Enjoy!