Name: Sriracha Potato Salad
Ingredients: 1/3 cup sweet potatoes (diced); 1/3 cup russet potatoes (diced); 1/6 cup Greek yogurt; 4 tsp Sriracha mustard (or make your own by adding equal parts sriracha and mustard); 1/6 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)

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Dietary Preference: Gluten Free, Vegetarian

This is a spicy twist to traditional potato salad!

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Servings Serving

Cal 106 kcal

Protein 6 g

Carbs 21 g

Fat 0.3 g

Added Sugar 4 g

No. of Servings

Ingredients

▢ ⅓ cup sweet potatoes (diced)
▢ ⅓ cup russet potatoes (diced)
▢ ⅙ cup Greek yogurt
▢ 4 tsp Sriracha mustard (or make your own by adding equal parts sriracha and mustard)
▢ ⅙ 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

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.
Add the diced celery to the bowl and mix. Then add in 1/2 cup of green onions and diced-up pickles. Mix again.
Add yogurt, vinegar, and the sriracha mustard into the mix. Add salt and pepper to taste, and mix well.
Chill for an hour before serving!