Spicy Pepper Potato Salad
Ingredients
- 2 lbs. small potatoes, red, purple or yellow quartered
- 3 green onions, thinly sliced white and green parts
- 3 stalks of celery thinly sliced
- ¼ cup chopped parsley
- Dressing
- 3 anchovy fillets chopped and mashed
- 3 cloves of garlic, minced
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from 1 lemon
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1-2 tbsp. chopped Calabrian peppers
Preparation
- Add potatoes to pot with cold salted water
- Boil, then simmer until potatoes are tender, but still firm, about 8-10 minutes
- Drain in colander and allow to cool
- Meanwhile combine anchovies, garlic, yogurt, mayonnaise, lemon juice, mustard, Worcestershire sauce and peppers
- Whisk into dressing
- Add potatoes, celery, and onions into large bowl
- Add dressing and mix thoroughly, salt and pepper to taste
- Garnish with parsley
- Cover and refrigerate for a few hours before serving
Category
Salads/Dressings/Marinades