Makes 2 cups
- 2 c. (500 ml) cooked mashed potatoes
- 1/3 c. (75 ml) extra virgin olive oil
- 4 cloves garlic, minced
- ¾ tsp. (4 ml) sea salt
- 1 tbsp. (15 ml) red wine vinegar
- Combine all ingredients in a bowl and stir until well combine
- Serve with an assortment of raw local veggies
*Note: I like to make this using warm mashed potatoes.
You can use local Yukon Gold potatoes or any slightly starchy potato.