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.