Zesty Asian Style Potato Salad

Serving size: 4

2 cups small red potatoes, chopped
2-3 Tbsp soy ginger dressing
1/3 cup dried cranberries
1 cup diced English cucumber
2 scallions, chopped
2 big handfuls micro greens or sprouts
1/4 cup sliced almonds
Sea salt

Cooking Directions: Boil potatoes in salted water until just tender. Let cool. Slice into bite-sized pieces. In a large bowl add the potatoes, cucumbers, scallions, cranberries, greens, and almonds. Toss gently with dressing. Season with salt, to taste. Serve cold.

Photo and original recipe courtesy of Danielle Omar.
See full recipe here.