Mustardy Potato Salad

Mustardy Potato Salad

30 minutes to prepare serves 4-6

INGREDIENTS

2 russet potatoes, peeled and cubed
4 hard boiled eggs, diced
2 celery stalks, chopped
½ medium red onion, diced
3 large dill pickles, diced
2 tablespoons pickle juice
2 ½ tablespoons yellow mustard
½ cup Greek yogurt
Salt and pepper, to taste
½ teaspoon garlic powder
1 teaspoon paprika, garnish

PREPARATION

Boil potatoes in a pot of salted water until fork tender, 10-12 minutes. Drain in a colander.
In a large bowl, combine potatoes, hard boiled eggs, celery, red onion and diced dill pickles. Add mustard and Greek yogurt, stir until fully incorporated.
Add 2 tablespoons pickle juice (more if needed for a creamier consistency), garlic powder, salt and pepper (to taste). Toss to combine.
Sprinkle paprika over top as garnish. Refrigerate until ready to serve.
Recipe adapted from The Saucy Southerner