Salad
4 servings
20 minutes
4-7 minutes
Melissa's Corporate Chefs
1 pound French Fingerling Potatoes, scrubbed and pierced
1 cup Mayonnaise
2 tablespoons Vinegar
1 tablespoon Barbecue Sauce
2 teaspoons Sugar
1 teaspoon Salt
3 pieces Organic Green Onions (green parts only), chopped
3 ribs Organic Celery, chopped
1/4 whole Red Onion, peeled and chopped
Microwave potatoes on high for 4-7 minutes until cooked through but still firm. Set aside to cool.
In a medium bowl, whisk together mayonnaise, vinegar, barbecue sauce, sugar and salt. Stir in green onions, celery and red onion.
Cut potatoes in 1/2 lengthwise and toss with mayonnaise mixture.
Refrigerate until ready to serve.
