8 new, white or red potatoes
1 medium onion
3-4 stalks celery
2 sprigs cilantro, finely chopped
½ cup Suan’s® Scotch Bonnet Pepper Relish
2 hard boiled eggs, cubes
Sour Cream
Mayonaise
Salt and pepper

Vinaigrette

2 cloves minced garlic
1 t. sugar
½ t. salt
¼ t. ground black pepper
¼ c. apple cider vinegar
½ c. extra virgin olive oil

Scrub potatoes and steam with skins on until fork-tender. Cube while still warm. Chop onion, celery (leave leaves on at least 1 stalk), and cilantro. In resealable bag, combine all ingredients with vinaigrette. Seal tightly and chill for several hours or overnight.

When ready to serve, add ½ cup Suan’s® Scotch Bonnet Pepper Relish and 2 hard boiled eggs, cubed; toss lightly with equal parts sour cream and mayonnaise and ½ t. salt and ¼ t. ground black pepper (more or less to taste).