This potato salad is Mayo-Free and is always a big hit at barbecues!
Ingredients
1 ½ lbs unpeeled mini potatoes
¼ cup Fused Orange Fused Olive Oil
2 Tbsp Jalapeño White Balsamic Vinegar
2 minced garlic cloves
2-3 Tbsp jarred roasted red peppers
¼ tsp each sea salt and freshly ground pepper
Directions
Boil mini potatoes until tender, drain and put in bowl to cool.
Whisk together the Orange Olive Oil, the Jalapeño Balsamic, the minced garlic, and the salt and pepper. Pour over the cooled potatoes.
Mix in roasted red peppers.
