Creamy Idaho® Potato Salad with Kimchi

Ingredients:

• 2 ½ cups of small Idaho® Yukon Gold potatoes, quartered
• 1 cup of mild kimchi, chopped
• 1 tablespoon of olive oil
• 1 clove of garlic, minced
• 1 teaspoon of mayonnaise
• 1 ½ teaspoons of sour cream
• 1 teaspoon of toasted sesame seeds (optional)
• ¼ cup of chopped scallions (optional)
• salt to taste

Instructions:

1. Boil some water with a sprinkle of salt. Cook the potatoes for about 15 minutes until you can poke them with a fork.
2. While they boil, sauté the kimchi and the garlic with the oil, so the kimchi will reduce in size a bit. Cook for about 8 minutes and remove from heat.
3. Once the potatoes are ready, mix them with the kimchi and add the mayo and sour cream. Add a sprinkle of salt if needed. Mix well and serve with a sprinkle of toasted sesame seeds and chopped scallions.