Rainbow Potato Salad (No Mayo)

• 1/3 cups Greek Yogurt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Lemon Juice
• 1/2 Tablespoons Anchovy Paste
• 1 Tablespoon Capers, Finely Chopped
• 4 whole Pre-cooked Or Roasted Potatoes (salted)
• 3 cloves Roasted Garlic
• 1/4 teaspoons Paprika

1. Stir together Greek yogurt, pepper, lemon juice, anchovy paste and capers in a large bowl.
2. Cube pre-cooked potatoes to desired size. Chop roasted garlic. Toss into the bowl.
3. Mix everything. Check for seasoning, bearing in mind whether your potatoes have already been salted or not and the length of time the salad will be sitting before consumption (see note).
4. Pour out onto serving plate and garnish with a sprinkling of paprika powder.
5. Note: Adjust seasoning depending on how well salted your potatoes already are. The longer you let this sit in the fridge, the more the flavours meld. In that case, check for seasoning just before serving.

greek yogurt, ubc, lemon juice, anchovy paste, capers, potatoes, garlic, ubc

Taken from tastykitchen.com/recipes/salads/rainbow-potato-salad-no-mayo/ (may not work)