Ingredients:
6 baby yukon gold potatoes (or three regular potatoes), baked
1 stalk of celery
1 long carrot
apple cider vinegar
parsley flakes

Directions:
After baking potatoes, cut into chunks and put in bowl. Chop up celery and carrot and add to bowl. Add liberal amounts of vinegar (according to taste: I like vinegar so I added a LOT, others may not so don't add as much, but at least 1/4 cup I think so it's soggy and can blend the items together). Mix together until most potatoes (but not all) are mashed. Sprinkle with parsley flakes (again, you decide how much). Mix again, lightly this time, to disperse parsley. Refrigerate to optimize blending of flavors (definitely a difference between last night, right after making it, and today).

Delicious AND very colorful!

I put it in the recipe builder as six servings and it comes out as 1 point per serving. It's also core.