Baby Red Potato Salad

 

• 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!