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

For Dressing: 

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.  

LIlybel 2015

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