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New olive oil red onion celery handful plain yogurt mayonnaise creole mustard paprika red wine vinegar Tabasco salt
Viewed: 58 - Published at: 8 years agoIngredients
- 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
Method
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- Eat warm or cold. Enjoy!
