A common dish at a picnic or barbecue, potato salad can sometimes but done all wrong. Heavy, lumpy, and way over-loaded with stuff, it just a bit can seem too rich. Or that sweet and strange grocery store deli variety that no one ever eats. GourGanics has taken potato salad to a lighter, spicier place. You can do a vegan version by skipping the pancetta. My family loves this new recipe. I love putting a mex-spin on a classic. Nothing tastes better than a side dish made with love—and a little effort.

Tip: Feeling too lazy to chop? Many supermarkets offer organic chopped veggies to “cut” out the chopping.

Here’s what you need:

1 1/2 lb small organic red skinned potatoes, unpeeled

pinch or so of salt (to taste)

½ cup cooked and cubed pancetta (organic if possible)

1/4 cup organic celery, chopped fine

1/4 cup organic green pepper, chopped fine

1/4 cup sweet or green onion, chopped fine

1/2 cup GourGanics USDA organic salsa

Boil your organic potatoes in a large pot of lightly salted water for 15-20 minutes or until tender enough to pass a butter knife through one. This is a crucial step.  Don’t let them get too mushy. Drain and cool potatoes. Then dice your potatoes into bite-sized cubes. Combine all ingredients and toss gently. Cover and refrigerate for a half hour or so. If it seems a little dry, add a splash of white distilled vinegar and a few more tablespoons of GourGanics. Potatoes sometimes need a little extra salt. If you are on a low sodium diet, just spoon in more salsa. It kicks up the flavor naturally. Enjoy!