Day 173

Warm Vegan Fingerling Potato Salad

1 small bag, multi-color fingerling potatoes
2 tsp. Coconut Oil
1 medium red onion, sliced and chopped

2 cloves or garlic, minced
3 Tbsp. Raw apple cider vinegar
2 tsp. Grey Poupon mustard
1/2 tsp. Course black pepper
1/4 tsp. Sea Salt

1 Tbsp. capers
Handfull of parsley minced
1 tsp. Raw Blue Agave

 Steam the potatoes  until you can easily pierce them with a knide

Heat the coconut oil and saute the red onions until soft add garlic and cook for a minute or so.

 Turn to low heat and add the vinegar, capers, mustard, pepper, and salt and agave. Cook until combined. Slice the potatoes as desired. Pour liquid over potatoes and mix well, add the parsley and combine. Serve warm or room temp.