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:
- 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.
- 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.
- 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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