St. Patricks Day Salad

Salad

• 1½–2 lbs Yukon gold potatoes
• 2 cups thawed peas
• 1 cup diced irish cheddar or sharp cheddar cheese
• 1 cup chopped celery
• ⅓ cup finely chopped green onion tops 

Dressing

• ½ cup Greek Yogurt
• ⅓ cup mayo
• 2 T apple cider vinegar
• 1 T honey
• 1 T parsley
• Salt + pepper to taste

1. Chop potatoes into large bite size pieces-do not skin. 
2. Add potatoes to a large pot and cover with cold water. Add 1 T salt. 
3. Boil until tender-20+ minutes. 
4. While potatoes boil, make the dressing. 
5. In a large bowl, mix the dressing ingredients together. Set aside. 
6. Drain potatoes and allow them to cool. 
7. Add cooled potatoes, peas, cheese, and veggies into the large bowl with dressing.  Gently fold together.
8. Chill at least 1 hour before serving.