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Tangy Zangy Roasted Potato Salad

By Food52
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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

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