Tangy Zangy Roasted Potato Salad

• 16 to 20 new, waxy potatoes
• 2 tablespoons olive oil
• 1/3 cup red onion, thinly sliced
• 1/2 cup diced celery, or cut into thin half-moons
• 1 handful of fresh celery leaves, chopped roughly
• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1/4 cup creole mustard (I like Zatarain's; use grain mustard if you can't find it)
• 1/2 teaspoon paprika
• 2 tablespoons red wine vinegar
• 6 to 8 dashes of tabasco, or your favorite hot sauce
• salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Scrub potatoes, leave skin on. Cut in half and toss with olive oil, light salt and black pepper. Arrange on a baking sheet lined with parchment paper, cut side down. Roast for 15 to 20 minutes. Flip. Roast for another 10 to 15 until tender. Set aside to cool slightly.
3. Drain onions and pat dry. Peel strings off celery stalk with a vegetable peeler before chopping. Combine onion and celery with yogurt, mayonnaise, mustard, vinegar, paprika, and hot sauce.
4. Taste the dressing with a celery leaf, and adjust for seasoning. The mustard and tabasco can make the sauce a little salty, so try first and adjust to your liking.
5. As soon as you can handle the potatoes (but while they are still hot), cut into bite-sized pieces and mix well with dressing. Add celery leaves.
6. Eat warm or cold. Enjoy!

new, olive oil, red onion, celery, handful, plain yogurt, mayonnaise, creole mustard, paprika, red wine vinegar, tabasco, salt

Taken from food52.com/recipes/4711-tangy-zangy-roasted-potato-salad (may not work)