Spicy Green Potato Salad

Instructions

1. 1

   Wash the baby potatoes thoroughly and place them in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

2. 2

   While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch pieces.

3. 3

   In a separate pot, bring water to a boil and blanch the green beans for 3-4 minutes until they are bright green and tender-crisp. Drain and set aside.

4. 4

   Once the potatoes are cooked, drain them and let them cool slightly. Cut them into halves or quarters, depending on their size.

5. 5

   Slice the spring onions thinly and set aside.

6. 6

   In a large bowl, combine the Greek yogurt, mustard, chili powder, salt, and black pepper. Mix well to form the dressing.

7. 7

   Add the cooked potatoes, green beans, and spring onions to the bowl with the dressing. Toss gently to coat all the ingredients evenly.

8. 8

   Drizzle the olive oil over the salad and give it a final toss.

9. 9

   Taste and adjust the seasoning if necessary. Serve the salad warm or at room temperature.