Creamy Cilantro Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Lunch or Dinner
Serves: 8
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
  1. Prep all your ingredients - get everything that you will need out and your veggies and herbs chopped.
  2. Scrub your potatoes and then halve or quarter them.
  3. 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.
  4. Fold all the remaining ingredients in with the potatoes.
  5. Either chill to let the flavors combine nicely or eat warm because you have a growling stomach:)
  6. Either way it is so delicious!
Nutrition Information
Serving size: 1 cup Calories: 70 Fat: 2.3 g Trans fat: 0.0 g Carbohydrates: 10.9 Sugar: 0.9 g Sodium: 131 mg Fiber: 1.4 Protein: 1.6 Cholesterol: 3 mg
Recipe by Becky's Best Bites at https://beckysbestbites.com/creamy-cilantro-potato-salad/