Potato Salad

Ingredients


2 1/2 pounds medium Yukon Gold potatoes, quartered

Sea salt and pepper

6 tablespoons olive oil

3 cloves garlic, finely chopped

4 green onions, sliced

1 large cucumber, seeded and chopped

1 large tomato, chopped

1 roasted green bell pepper, seeded and chopped

1/3 cup white vinegar

1 tablespoons Truvia or Stevia Cane (optional)

1 cup cilantro leaves

Instructions

ONE: Preheat oven to 450°F.

TWO: Arrange potatoes in a single layer in a large roasting pan. Season with salt and pepper. Combine 1/4 cup of the oil and garlic and drizzle over potatoes. Bake until potatoes are tender and lightly browned, 20 to 25 minutes. Set aside to let cool.

THREE: Put green onions, cucumbers, tomatoes, green peppers, and cooled potatoes into a large bowl and toss gently to combine. Set aside.

Put vinegar, Truvia or Stevia Cane, cilantro, and remaining 2 tablespoons oil into a blender or food processor and puree to make a dressing. Pour dressing into bowl with potato mixture and toss to coat. Season to with salt and pepper.