Ingredients

The following ingredients have 7 Servings
  • 4-5 medium/large red potatoes
  • 6 ounces peas & carrots frozen blend rinsed and drained
  • 1 stalk celery finely chopped
  • 1/2 cup chopped red onion
  • 2-3 radishes chopped *
  • 2 cloves garlic finely chopped
  • 4 hard boiled eggs divided
  • 1 cup mayo
  • 1/4 cup greek yogurt full fat
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dill weed
  • 1/4 tsp. turmeric
  • 1 tbsp. apple cider vinegar
  • salt & pepper to taste
  • optional:
  • paprika and additional dill weed

Instruction

  • Scrub red potatoes and cut into chunks. Place in pot of water covering potatoes by at least 2 inches.
  • Bring to boil, then lower heat to medium.
  • Cook 20-25 minutes until fork tender.
  • Remove from stove and drain. Allow to cool about 10-15 minutes.
  • Meanwhile add diced celery, peas & carrots, red onion, chopped radishes, garlic, and 2 chopped hard boiled eggs to large bowl.
  • Add slightly cooled potatoes.
  • In separate bowl combine dressing ingredients, mayo, yogurt, spices, vinegar, salt & pepper to taste.
  • Mix well and pour over potato mixture. Combine potato mixture with dressing then top salad with additional sliced radishes, other 2 sliced hard boiled eggs and garnish with paprika, additional dill weed.