1½ teaspoons smoked paprika (I so highly recommend the Penzey's brand)
1 teaspoon Kosher salt
freshly ground black pepper
2 lb baby potatoes, cut into quarters
¾ cup celery, chopped
¼ cup greek yogurt
2 tablespoons fresh dill, chopped
Instructions
Preheat oven to 400.
In a large bowl, mix together olive oil, brown sugar, smoked paprika, salt, and pepper. Stir in potatoes and mix to coat. Transfer potatoes to a baking sheet in a single layer and bake for 30 minutes, turning halfway. Set aside and cool to room temperature.
Combine potatoes in a bowl with celery, yogurt, and dill.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/08/14/paprika-spiced-roasted-potato-salad/