Tangy Potato Salad

Title: Tangy Potato Salad

Servings 4 | Calories per serving 420

Ingredients

1 kg of baby potatoes, boiled

1/2 cup pickles, chopped (more if desired)

2 lbs of non-starchy veggies (we enjoy red peppers, sugar snap peas and celery), chopped

2 tablespoons fresh dill, chopped

1/2 cup red onion, chopped

Salt and pepper to taste

Dressing

2 15 oz cans of white beans, drained (or beans of choice)

1 teaspoon Dijon Mustard

1 1/2 teaspoons Apple Cider Vinegar

1/2 teaspoon Garlic Powder (or 1 clove of fresh garlic)

*Some members have enjoyed adding pickle juice to this dressing

Note: This dressing is thick (like mayo consistency)

Recipe Instructions

Boil the potatoes until fork tender (around 15-20 minutes), then cut into halves or desired size.
While the potatoes are boiling, make the dressing. Using a blender, combine the beans (drained), dijon mustard, cider vinegar, garlic powder and a pinch of salt (optional). Blend until smooth.
Allow the potatoes to cool, then combine in a bowl with the dressing and the remaining ingredients. Enjoy immediately or refrigerate and enjoy cold.