- 1 pound baby red potatoes quartered and cut into 1-inch pieces
- 1/4 cup creamy Dijon mustard
- 1/4 cup apple cider vinegar
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons shallot minced
- 1/4 cup celery sliced
- 1/4 cup sweet bell pepper thinly sliced
Into a medium-size saucepan, add the potatoes. Add enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 5-6 minutes, until potatoes are fork-tender. Drain potatoes and set aside.
Into a large mixing bowl, add creamy Dijon mustard, apple cider vinegar, sea salt, and ground black pepper. Whisk to combine.
Add the cooked potatoes, shallot, celery, and sweet bell pepper. Toss gently to coat. Adjust seasoning to taste.
Serve warm or cold.
Calories: 99kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 271mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg