2 1/2lbsred potatoes *about 6-7 med sized potatoes
2tbspsea salt *if boiling potatoes
6ozcontainer plain Greek yogurt
2tbspstone ground or brown mustard
2tbspraw apple cider vinegar
3stalkscelery diced *diced, about 1 cup
4smalldill pickles *diced
4stalksgreen onions *diced
salt & pepper to taste
Wash and cut potatoes into large chunks placing in a soup pan or stock pot. Cover potatoes with cold water. Add 2 tbsp salt and bring to a boil. Once boiling cook for 8-10 minutes or until tender with a little bit of resistance in the center. Drain potatoes in colander and let cool. Potatoes will continue to cook while draining.
Chop veggies and add to a large bowl along with all other ingredients. Mix until potatoes have become desired consistency.
Refrigerate for at least 2 hours. Garnish with chopped green onions or chives.
*Please use as many organic ingredients as possible.*