Kimchi Potato Salad

Name: Kimchi Potato Salad
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 20 minutes + Model.Content.CookTime
Yield: 4-6 servings
Ingredients: 2 red baby potatoes, scrubbed, quartered; 2 tsp. kosher salt; ? cup Hellmann’s mayonnaise, full fat; 1 clove garlic, minced; 1 Tbsp. chives, chopped; 1 cup Napa cabbage kimchi, chopped; 2 medium carrots, bias cut; ½ cup sugar snap peas, trimmed; ½ cup red bell peppers, julienned

Yield: 4-6 servings | Prep Time: 20 minutes | Cook Time: 10 minutes

Ingredients

2 red baby potatoes, scrubbed, quartered
2 tsp. kosher salt
5 Tbsp. NAKANO^® Natural Rice Vinegar
? cup Hellmann’s mayonnaise, full fat
1 clove garlic, minced
1 Tbsp. chives, chopped
1 cup Napa cabbage kimchi, chopped
2 medium carrots, bias cut
½ cup sugar snap peas, trimmed
½ cup red bell peppers, julienned

Directions

Fill large pot with water and potatoes; bring to boil, reduce heat to medium and cook about 15-20 minutes or until fork-tender and cooked through.
Quarter potatoes and toss with 1 tsp. of salt.
For the dressing whisk together mayo, garlic and NAKANO^® Organic Natural Rice Vinegar. Add to potatoes and blend well.
Toss in carrots, kimchi, bell peppers, sugar snap peas and stir until all the ingredients are coated well with dressing.

Tip: Add a splash of NAKANO^® Rice Vinegar to your water for fluffy, tasty rice

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