Deviled Potato Salad

Ingredients

• 2 pounds (about 4 Medium-large) Starchy Potatoes (such As Idaho), Peeled And Cut Into 1 Inch Cubes
• 2 stalks Celery, Minced
• 1 whole Small Onion, Minced
• 1 clove Garlic, Grated
• ⅓ cups Greek Yogurt
• ¼ cups Mayonnaise
• 2 Tablespoons Yellow Mustard
• 1 Tablespoon Honey
• 2 teaspoons Hot Sauce (more Or Less To Taste)
• ¼ teaspoons Sweet Paprika, Plus More To Sprinkle On Top If Desired
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• ¼ cups Chopped Mixed Herbs (such As Parsley, Chives, Scallion, Dill, Etc.)

Preparation Instructions

Put potatoes in a medium pot and cover with cold water; heat over medium to medium-high heat until the water boils, then turn the heat down to medium-low and cook until potatoes are fork-tender (about 5-7 minutes), being careful not to overcook. Drain potatoes and cool.

In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, salt, and pepper.

Stir in cooled potatoes and chopped herbs.

Chill at least 2 hours before serving so potatoes can absorb dressing and flavors can blend.

Sprinkle a little paprika on top if desired, and serve chilled.

Note: Add hardboiled egg slices on top if you want!