Deviled Potato Salad

• 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
• 1/3 cups Greek Yogurt
• 1/4 cups Mayonnaise
• 2 Tablespoons Yellow Mustard
• 1 Tablespoon Honey
• 2 teaspoons Hot Sauce (more Or Less To Taste)
• 1/4 teaspoons Sweet Paprika, Plus More To Sprinkle On Top If Desired
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Chopped Mixed Herbs (such As Parsley, Chives, Scallion, Dill, Etc.)

1. 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.
2. In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, salt, and pepper.
3. Stir in cooled potatoes and chopped herbs.
4. Chill at least 2 hours before serving so potatoes can absorb dressing and flavors can blend.
5. Sprinkle a little paprika on top if desired, and serve chilled.
6. Note: Add hardboiled egg slices on top if you want!

starchy potatoes, stalks celery, onion, clove garlic, greek yogurt, ubc, yellow mustard, honey, hot sauce, ubc, salt, ubc, ubc

Taken from tastykitchen.com/recipes/salads/deviled-potato-salad/ (may not work)