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.