- 4 cups red baby potatoes, boiled first and then cut into fourths
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 3 green onions, white & dark green parts, chopped
- 1/4 cup chopped dill pickles
- 1/4 cup chopped celery
- 2 tsp. Dijon mustard
- 1 tbsp. avocado oil
- 1 tbsp. red wine vinegar
- 2 tbsp. reduced fat mayo
- 1/4 tsp. garlic powder
- salt & freshly ground black pepper, to taste
Boil the potatoes in a pot of salted water. Cook until soft, around 15 minutes (check after 10).
While potatoes boil, combine the bell pepper, red onion, green onions, pickles and celery in a bowl. Add the mustard, oil, vinegar, mayo, and garlic powder. Stir to combine and season with salt & freshly ground black pepper.
Once the potatoes are done, let cool, until you can easily handle, and slice into fourths.
Toss the potatoes into the veggie/sauce mixture and mix well. Season again with salt & pepper, as needed.
Refrigerate until you are ready to dig in!
