Tangy zangy roasted potato salad

Indulge in the zesty flavors of roasted potatoes in this tangy zangy salad. A harmonious fusion of culinary delights awaits your taste buds.

Ingredients:

• 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

Instructions:

1. Heat up oven to 190 °C.
2. Clean the potatoes and keep the skin intact. Slice them in half and coat with olive oil, a light sprinkle of salt, and black pepper. Place them on a baking sheet lined with parchment paper, cut side facing down. Bake for 15 to 20 minutes. Turn them over. Bake for an additional 10 to 15 minutes until they are soft. Let them cool slightly.
3. Remove excess water from the onions and dry them with a paper towel. Use a vegetable peeler to remove the strings from the celery stalk before dicing it. Mix together the onion and celery with yogurt, mayonnaise, mustard, vinegar, paprika, and hot sauce.
4. Sample the dressing with a celery leaf, and adjust the seasoning as needed. The mustard and tabasco might add some saltiness to the sauce, so taste it first and modify according to your preference.
5. Once the potatoes are cool enough to handle but still warm, cut them into small pieces and combine thoroughly with the dressing. Add the celery leaves.
6. Enjoy the dish either warm or cold.

Summary:

• Calories: 3768 kcal
• Fat: 82 g
• Protein: 88 g
• Carbs: 695 g
• Potassium: 17023 mg
• Magnesium: 965 mg