Loaded Redskin Potato Salad
|1 pound red potatoes, unpeeled and sliced into rounds|
|1/2 cups sliced red onion (cut in half and sliced thinly)|
|1/2 cup diced celery|
|1/4 cup diced sweet red pepper|
|1/4 cup diced sweet green pepper|
|1/4 cup grated carrot|
|1/4 cup diced dill pickle|
|1/4 cup sweet pickle relish|
|1 2 oz jar diced pimiento drained|
|1/4 cup plain yogurt|
|1/4 cup mayonnaise|
|2 tbs spicy brown mustard|
|1/4 tsp Cayenne pepper|
|Kosher salt and fresh cracked black pepper to taste|
Potato salad has long been a summer tradition in the south. I happen to like it all year around. For many years we have struggled to come up with a combination of ingredients that had the right about of flavor crunch and creaminess. Finally we came up with a winner. We think you will agree.
- Wash potatoes and cut into 1/4 inch rounds (skin on)
- Place potatoes in sauce pan in cold water and bring to a boil. Once boiling cook for 8 to 10 minutes or until tender. Drain and let cool.
- In a mixing bowl combine the yogurt and mayonnaise, mustard and mix well.
- Add potatoes and remaining ingredients to dressing and toss gently.
- Cover and chill.