Ok, I think I just made the world’s best potato salad. I used a small bag of gourmet small purple potatoes (you can use any small ones, I used purple for Easter), boiled them for about 20 minutes, skins on. Drain, and then kept them in cold water for about 10 minutes. Then, I drained them and put them in the freezer for a few. In the food processor, I put in a half cup of low-fat mayo, a tablespoon and a half of vegetable oil, 2 cloves of garlic and about a quarter cup of fresh cilantro, and fresh salt and pepper to taste. Oh, and about two teaspoons of dijon mustard. Blended it up. Then I took the potatoes out of the freezer, quartered them all and mixed it all together. It is seriously the best thing I have had in a very long time. Now it’s in the refigerator setting. I can’t wait to have more. But, I think I should only use one clove of garlic next time 
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