INGREDIENTS:
- 1 lb mini red potatoes, halved/quartered
- 1 tbsp garlic
- 2-3 tbsp apple cider vinegar
- 2 tbsp reduced fat mayo with olive oil
- 2 tbsp Dijon mustard
- 2 tbsp spicy mustard
- ¾ cup scallions, chopped
- 1½ cups fresh cilantro, chopped
- ¼ tsp cayenne
- fresh black pepper and sea salt to taste
INSTRUCTIONS:
- Prep all your ingredients - get everything that you will need out and your veggies and herbs chopped.
- Scrub your potatoes and then halve or quarter them.
- Bring salted water to a boil and drop in your potatoes. Cook until just fork tender and then rinse in cool water to stop the cooking process.
- Fold all the remaining ingredients in with the potatoes.
- Either chill to let the flavors combine nicely or eat warm because you have a growling stomach.
Source: Becky's Best Bites
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