Rainbow Potato Salad

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• ⅓ cups Greek Yogurt
• ¼ teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Lemon Juice
• ½ Tablespoons Anchovy Paste
• 1 Tablespoon Capers, Finely Chopped
• 4 whole Pre-cooked Or Roasted Potatoes (salted)
• 3 cloves Roasted Garlic
• ¼ teaspoons Paprika

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the salted pre-cooked potatoes into bite-sized pieces, leaving the skins on, and place them in a large serving bowl.

2. In a small bowl, mash the roasted garlic cloves with a fork until smooth, then stir in the Greek yogurt, lemon juice, anchovy paste and black pepper.

3. Add the finely chopped capers to the yogurt dressing and mix until evenly combined.

4. Pour the dressing over the potatoes and gently toss until every piece is coated, taking care not to break them up.

5. Sprinkle the paprika over the top, then chill the salad for at least 30 minutes before serving so the flavors blend.