Summer Potato Salad with White Wine Herb Mustard

2 lbs small waxy potatoes, red or white, halved

2 tbsp apple cider vinegar

1/3 cup mayo

1/4 cup sour cream or greek yogurt (a healthier addition!)

2 tbsp SMAK DAB White Wine Herb Mustard

1/2 cup chopped onion or leek

1/2 cup chopped celery

1/3 cup chopped dill pickles

2 hard boiled eggs, chopped

1/4 cup freshly chopped parsley

1/2 finely chopped jalapeño

Salt and pepper, to taste

1. Place the baby potatoes in a pot, and cover with 1.5″ of water.

2. Bring to a boil, and cook for about 10- 15 minuets, or until the potatoes are fork tender.

3. When cooked, remove the pot from the heat and drain the potatoes.

4. Place the cooked potatoes in a bowl, and drizzle over 1 tbsp of apple cider vinegar (the vinegar soaks into the warm potatoes and adds a pop of flavour!)

5. Place into the fridge and cool.

6. In a separate bowl, mix together remaining ingredients and a good pinch of salt and pepper.

7. When potatoes are cooled, cut into bit sized or desired size of potato bits.

8. Mix with the dressing and add-ins until just combined. (Be careful not to over mix or the potatoes will break down too much!)

9. Place back into the fridge and cool completely.

10. Serve cold and enjoy!

Note: YOU CANNOT MESS UP THIS SALAD! Feel free to play around and have fun with the add-ins. For example: use capers or pickled beans instead of pickles, red pepper or radish in the place of celery, chopped dill instead of parsley, red wine or white vinegar for apple cider vinegar. Potato salads are a great opportunity to use up odds and ends in your refrigerator or pantry. Have fun!

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