1 ½ lb small red-skinned or new potatoes
3 ½ tbsp apple cider vinegar (with the "mother", like Bragg's)
2 tsp Dijon mustard
2 tbsp extra virgin olive oil
2 hard-boiled eggs, peeled and cut into pieces
1 green onion, finely diced
Chopped fresh chives (optional as a garnish)
Sea salt & pepper
Cook potatoes in boiling salted water until fork-tender, about 12 minutes. Drain water. When potatoes are cool enough to handle, cut into quarters. Whisk together vinegar and mustard in a large bowl. Add in oil in a small stream while whisking, until well combined. Add green onions. Add warm potatoes and combine with dressing. Add eggs and season with chives, if using, and salt and pepper.
You can serve warm or cold and it's even better the next day after the potatoes soak up all that yummy dressing.
Perfect for picnics and BBQ's. This lighter version of potato salad is healthy and offers a great resistant starch.
Unprocessed Living, By Cindy Santa Ana