Cilantro Potato Salad Wrap

creamycilantro_potatosalad.jpgI never liked potato salad growing up because it tasted too strongly of mayonnaise, but this southwestern version has won me over. The dressing is delicious with strong cilantro, bell pepper, and red onion flavors, and it makes a surprisingly filling vegetarian meal when served over grilled flatbread or tortillas. Best of all it can be made ahead of time and chilled, making it perfect for summer nights when it's too hot to cook.

1 lb mini red potatoes, halved/quartered
1/2 Tbsp garlic powder
2-3 Tbsp apple cider vinegar
4 Tbsp mayo
1 Tbsp olive oil
3 Tbsp spicy/Dijon mustard
3/4 cup red onion
1 small green bell pepper, diced
2 cups fresh cilantro, chopped (stems and fronds)
1/4 tsp cayenne
fresh black pepper and sea salt to taste

1. Scrub your potatoes well.

2. Bring (heavily) salted water to a boil and drop in your potatoes. Cook until tender - do not over cook. You can rinse the cooked potatoes in ice water to halt cooking. Halve and quarter them.

3. There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve (this is what I did). The last option is to fold all the ingredients into the potatoes and serve warm.

4. Chill your salad until ready to be served - or serve warm. We served it wrap-style in grilled flatbread - highly recommended. Season to taste with salt and fresh black pepper over top.

Original recipe