Ingredients:

• 2 lbs baby potatoes (red or yellow), halved

• 4–6 cloves black garlic, mashed

• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 2 green onions, chopped

• 1 celery stalk, finely chopped

• Salt and black pepper to taste

• Fresh parsley or dill for garnish (optional)

Instructions:

1. Cook the Potatoes:
   Place halved baby potatoes in a large pot and cover with cold water.
   Add a pinch of salt and bring to a boil.
   Reduce to a simmer and cook for 10–12 minutes, or until fork-tender.
   Drain and let cool to room temperature.

2. Prepare the Dressing:
   In a bowl, whisk together the mashed black garlic, mayonnaise (or yogurt), Dijon mustard, and apple cider vinegar until smooth.

3. Combine Ingredients:
   In a large bowl, toss the cooled potatoes with the dressing, green onions, and chopped celery.
   Season with salt and pepper to taste.

4. Chill and Serve:
   Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
   Garnish with fresh herbs if desired.