RED POTATO SALAD

INGREDIENTS

• 2 pounds red potatoes, cut into ¾-inch pieces
• 1 tablespoon Kosher salt
• ¼ cup plain Greek yogurt, full fat recommended
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 stalks celery, finely chopped
• 1/4 cup finely chopped sweet yellow onion
• 3 hard boiled eggs, coarsely chopped
• 1 tablespoon chopped fresh parsley

INSTRUCTIONS 

• Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 1 tablespoon Kosher salt to the pot and stir. Boil potatoes for 6-10 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
• Meanwhile, make the dressing. In a small bowl, combine the plain Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.
• Transfer the drained potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion, hard boiled eggs and parsley.
• Red potato salad may be served immediately or made ahead and chilled until ready to serve. It will keep in the refrigerator for 3 days.