Best Tangy Potato Salad you've Ever Had!
2 lbs. potatoes, skin on, cut into cubes
1 and 1/2 stalks of celery, diced
1/2 yellow onion, diced
2 and 1/2 Tbs. Apple Cider Vinegar
1/2 cup cold water
1/2 tsp. salt plus 1/4 tsp. salt
1/4 cup Mayonaisse
1 package Lilybel Microgreens Sweet Mix (1.25 oz.)
Salt and Pepper to taste
Fill a medium sized pan with cold water, cubed potatoes, and the 1/2 tsp. salt. Place pan on the stovetop and turn heat on to medium-high. Bring water to a simmer and keep it there until potatoes have reached desired softness (10-15 minutes).
In the meantime, combine celery, onion, apple cider vinegar, water, and remaining 1/4 tsp. of salt in a medium bowl. Let sit 5-10 minutes.
Drain liquid from celery/onion mixture and place mixture in refrigerator to marinate.
Once potatoes have reached desired texture, remove from heat and drain off excess liquid. Place potatoes in a large bowl and let cool in refrigerator for at least 1 hour.
Finally, combine potatoes, celery/onion mixture, microgreens, and mayonaisse in a large bowl. Stir to coat and add salt and pepper to taste. Serve immediately or keep in refrigerator for up to 4 days.
"Spicy Mix" Full-Flavor Blue Ribbon ColeSlaw
For Coleslaw Veggies:
1/4 head green cabbage
1/4 head red cabbage
1 package Lilybel Microgreens Spicy Mix (1.25 oz.)
1 carrot, roughly chopped
1/2 cup mayonnaise
2 Tbsp. white sugar
1 and 1/2 Tbsp. fresh squeezed lemon juice
1 Tbsp. white vinegar
1/2 tsp. black pepper
1/4 tsp. salt
Roughly chop all veggies and place (in batches if necessary) into a food processor. Pulse/ Chop until desired consistency is reached. Put aside.
In a medium bowl, whisk together all 'Dressing' ingredients.
Pour dressing mixture over veggie mixture and serve immediately or keep refrigerated up to 6 days.