Spicy Dijon Potato Salad by
Ingredients
3 pounds red potatoes, cut into 1/2 inch cubes
3 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/2 cup greek yogurt
2 tablespoons Sriracha
2 tablespoons Dijon Mustard
3 green onions, sliced
salt and pepper
Instructions
Place the potatoes in a large pot and cover with cold water. Add some salt to season the water and bring to a boil over medium high heat and then reduce to low until cooked through, about 5 minutes. Drain, then place in a large bowl. Add the vinegar, toss, and allow to cool.
To make the dressing, add mayo, greek yogurt, Sriracha, and Dijon mustard to a bowl and stir to combine.
Smash about half the potatoes against the side of the bowl. Add the dressing to the potatoes and toss to coat. Sprinkle with the green onions and toss to incorporate them into the salad.
The potato salad can be eaten immediately, but tastes best after it's been refrigerated for a few hours or overnight.
How to Roast Instead of Boil:
1. Preheat oven to 400°F (200°C).
2. Toss the cubed potatoes with a little olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 25-30 minutes, tossing halfway through, until they are fork-tender and lightly browned.
4. While still warm, transfer to a large bowl and toss with the apple cider vinegar (as in the original recipe). Let them cool slightly before adding the dressing.
The roasted potatoes will be a bit firmer and slightly crispy on the edges, so if you still want a creamy texture, you can smash them slightly before mixing in the dressing.
To make the dressing, add mayo, greek yogurt, Sriracha, and Dijon mustard to a bowl and stir to combine.
Smash about half the potatoes against the side of the bowl. Add the dressing to the potatoes and toss to coat. Sprinkle with the green onions and toss to incorporate them into the salad.
The potato salad can be eaten immediately, but tastes best after it's been refrigerated for a few hours or overnight.
How to Roast Instead of Boil:
1. Preheat oven to 400°F (200°C).
2. Toss the cubed potatoes with a little olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 25-30 minutes, tossing halfway through, until they are fork-tender and lightly browned.
4. While still warm, transfer to a large bowl and toss with the apple cider vinegar (as in the original recipe). Let them cool slightly before adding the dressing.
The roasted potatoes will be a bit firmer and slightly crispy on the edges, so if you still want a creamy texture, you can smash them slightly before mixing in the dressing.