Our beloved potato salad. Summertime picnics and backyard cookouts are not complete without this family favorite. As with any salad, this one is only as good and healthy as the ingredients used to create it. That is why we start with the creamy and dense organic red potato and layer in the crisp green celery, onions, fresh dill and mix it all up with tangy lemon juice and a Paleo mayonnaise made with avocado oil and cage free eggs. Sadly, America’s favorite mayonnaise brands contain inflammatory oils such as soybean or canola oil in addition to modified food starch and even sugar. Primal Kitchen mayonnaise is available at your local market or on Amazon. You can also get adventurous and make your own! Although fresh dill can be tough to find, I encourage you to seek it out! The fresh flavor of dill really makes this dish pop with flavor.
- 1 ½ pounds of small, organic red or Yukon gold potatoes
- 3 ribs celery, diced
- 2 green onions, thinly sliced
- 1 heaping tablespoon fresh dill, chopped finely
- Juice of half a lemon
- ½ cup paleo mayonnaise (Primal Kitchen or homemade)
- 1 tablespoon Dijon mustard
- Freshly ground pepper
- Sea Salt
- Wash potatoes and place in large stock pot. Cover with cold, filtered water and a teaspoon of sea salt for boiling.
- Boil for 15 minutes or until tender. Careful to not overcook.
- Drain in a colander and let cool in the refrigerator.
- In a large bowl, mix together the celery, green onions, fresh dill, lemon juice, mayonnaise and mustard.
- Cut cooled potatoes into fourths or bite size wedges.
- Add the potatoes to the mayonnaise mixture and toss well.
- Season generously with sea salt and fresh pepper, mix to combine.
- Chill in the refrigerator for an hour before serving.