St. Patty’s Day is just around the corner! Pack this delicious alternative to mayonnaise-based potato salads with more veggies by doubling the amount of cabbage and carrots, if you like.

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

  • 2 pounds small red potatoes, quartered
  • Salt to taste
  • 1/4 c apple cider vinegar
  • 2 T spicy Chinese mustard
  • 2 t honey
  • 1 T sunflower oil
  • 1 T sesame oil
  • 1 c shredded red cabbage
  • 1/2 c grated carrots
  • 1/3 c thinly sliced green onions

Instructions:

  1. Put potatoes into a large pot, cover with salted water and bring to a boil over medium high heat.
  2. Reduce heat to medium low and simmer potatoes until just tender, about 20 minutes. Drain well and set aside to let cool for 5 minutes.
  3. Put potatoes into a large pot, cover with salted water and bring to a boil over medium high heat. Reduce heat to medium low and simmer potatoes until just tender, about 20 minutes. Drain well and set aside to let cool for 5 minutes.
  4. Meanwhile, whisk together vinegar, mustard and honey in a large bowl then drizzle in sunflower oil and sesame oil while continuing to whisk constantly; season with salt. Add potatoes, cabbage, carrots and green onions to bowl with dressing and toss gently to combine. Serve immediately.

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