🥭🍋Pairing Mango Lemon Lime Shrub with colorful mini potatoes, black-eyed peas and mint equals a cacophony of new and magical flavors using humble ingredients. The Mango Infused Vinegar aids in healthful digestion, immunity boosting effects of fermentation, and adds prebiotics.

Mango Lemon Lime Wintery Potato Salad

Serves: 8

1 pound mini potatoes 🥔

1/4 C. Mango 🥭 Lemon 🍋 Lime Shrub by The Urban Farmhouse

1 can (15-ounce) black-eyed peas, rinsed and drained

2 green onions, chopped

1/4 red onion, chopped

1 sweet onion, chopped

1 carrot 🥕,  peeled and grated

1 C. mint, chopped

1 C. baby spinach, chopped

1 C. baby kale, chopped

1 C. baby arugula, chopped

1/4 C. EVOO

salt and pepper to taste

Fresh Dill for garnish (optional)

Small radish, sliced for garnish (optional)


1. Boil potatoes until fork tender (about 12 minutes).  Drain potatoes and let cool.

2. In a small bowl, whisk together EVOO,  Mango Lemon Lime Shrub,  season with salt and pepper to taste.

3. In a large serving bowl, combine potatoes with dressing until well coated.

4. Final step before serving, add all remaining ingredients.  Garnish as desired. ENJOY!!

Serving Tip: For a warm salad, heat on the stovetop until the baby kale just starts to wilt.  The aromas have a bright acidity. 🌞