Ingredients
- 2 lbs. of red potatoes cut into chunks
- ½ white or yellow onion
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 4 stalks celery diced
- 3 tsp. dill pickle relish
- 3 hard boiled eggs diced
- 1 cup Kim’s Asian BBQ sauce mixed with one cup Greek yogurt
Directions
Roast potatoes to 75% cooked, then toss all ingredients and refrigerate for 1 hour.
