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Kimchi Potato Salad

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


  • 2 red baby potatoes, scrubbed, quartered
  • 2 tsp. kosher salt
  • 5 Tbsp. NAKANO® Natural Rice Vinegar
  • ⅓ 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
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  1. 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.
  2. Quarter potatoes and toss with 1 tsp. of salt.
  3. For the dressing whisk together mayo, garlic and NAKANO® Organic Natural Rice Vinegar. Add to potatoes and blend well.
  4. Toss in carrots, kimchi, bell peppers, sugar snap peas and stir until all the ingredients are coated well with dressing.


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