Sriracha Potato Salad

Ingredients

• ⅓ cup sweet potato (diced)
• ⅓ cup russet potatoes (diced)
• 0.17 cup plain Greek yogurt
• 4 tsp Sriracha mustard (or make your own by adding equal parts sriracha and mustard)
• 0.17 cup celery (diced)
• 4 tsp green onion (chopped)
• 4 tsp pickles (chopped to relish-size pieces)
• 1 tsp vinegar (apple cider or red wine are best)

Instructions

1. Wash the organic potatoes well and cut them into bite-sized pieces (best to leave the skin on the russet potatoes). Boil diced potatoes until tender, but not too mushy. Drain potatoes and put them into a large mixing bowl.
2. Add the diced celery to the bowl and mix. Then add in 1/2 cup of green onions and diced-up pickles. Mix again.
3. Add yogurt, vinegar, and the sriracha mustard into the mix. Add salt and pepper to taste, and mix well.
4. Chill for an hour before serving!

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