This twist on the traditional mayonnaise-based potato salad is packed with umami flavors—pairs well with smoked meats or grilled poultry.
1/4 C rice wine vinegar
1 Tbsp. dark mustard
1 Tbsp. black garlic, mashed
1 Tbsp. honey
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C extra virgin olive oil
1 1/2 lbs. small potatoes, boiled until soft
Edible flowers as garnish, if desired
Whisk together vinegar, mustard, black garlic, honey, salt, and pepper. Slowly incorporate the olive oil, whisking until fully incorporated.
Toss warm potatoes in black garlic vinaigrette. Garnish with edible flowers and serve.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.