6ouncespeas & carrots frozen blend rinsed and drained
1stalk celery finely chopped
1/2cupchopped red onion
2-3radishes chopped *
2clovesgarlic finely chopped
4hard boiled eggs divided
1/4cupgreek yogurt full fat
1tbsp.apple cider vinegar
salt & pepper to taste
paprika and additional dill weed
Scrub red potatoes and cut into chunks. Place in pot of water covering potatoes by at least 2 inches.
Bring to boil, then lower heat to medium.
Cook 20-25 minutes until fork tender.
Remove from stove and drain. Allow to cool about 10-15 minutes.
Meanwhile add diced celery, peas & carrots, red onion, chopped radishes, garlic, and 2 chopped hard boiled eggs to large bowl.
Add slightly cooled potatoes.
In separate bowl combine dressing ingredients, mayo, yogurt, spices, vinegar, salt & pepper to taste.
Mix well and pour over potato mixture. Combine potato mixture with dressing then top salad with additional sliced radishes, other 2 sliced hard boiled eggs and garnish with paprika, additional dill weed.
* optional: reserve a sliced radish for garnishing