Kimchi Potato Salad

Ingredients:

1/2 cup Greek yogurt or skyr
1/2 cup low fat mayo
1/2 lime, juiced
1/2 teaspoon sriracha
3/4cup kimchi
2 large potatos, chopped into bite sizes (can sub for 1/2 bag of mini potatoes)
1 scallion, chopped finely
1 sprig of cilantro, minced up (can sub for parsley)
1/2 cucumber, chopped and de-seeded
1/2 Granny Smith apple, cut into slivers
1 pinch salt
1 pinch pepper
1 teaspoon miso paste
1 clove garlic
1/2 cup diced up pickled carrot, and daikon (optional)

Directions:

1.Preheat oven to 425F. Boil the potatoes in salted water until soft while preparing the aioli.

2.Add all of the wet ingredients, the clove of garlic and 1 of the cups of kimchi to a food processor and blend together on high to create the kimchi aioli. Add some of the cilantro and the salt and pepper to this mixture as well. This can be put in a container and moved to the fridge until the potatoes are ready.

3.Chop up all of the veg and the granny smith apple. You can chop up the remainder of the kimchi into smaller bits.

4.Once the potatoes are boiled, add to a baking pan and squish them down a bit and then roast in the oven for about 15 minutes until crispy and then remove and let cool in the fridge until cold enough to mix with the sauce.

5.After the potatoes have been chilled, mix together with the aioli in a large mixing bowl and add the scallions, cucumber, kimchi and apple slivers.