Dill Potato Salad

Equipment:
Cutting Board & Sharp Chef Knife
Large Saucepan or Small Soup Pot
Colander
Small Mixing Bowl
Large Mixing Bowl with Lid
Rubber Scraper or Large Mixing Spoon

Ingredients:
6 Large Red Potatoes, scrubbed then medium diced
1/2 tsp Sea Salt
1 Medium Carrot, peeled, quartered & chopped
1/2 Cup Primal Kitchen Mayo (or use homemade or other clean brand)
3 TBSP Yellow Mustard
1 TBSP Dijon Mustard (ensure sugar free unless you have no dietary restrictions)
3 TBSP Dill Pickle Juice
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika
1/2 tsp Celery Salt
1/2 tsp Dried Dill (if using fresh,  use 1 TBSP chopped)
1/4 tsp White Pepper (black will work, too)
1/4 – 1/2 tsp Cayenne or Chipotle Powder (optional)
3 Baby Pickles or 1 Large Pickle,  roughly chopped
1 Celery Rib, finely chopped
3 Hard Boiled Eggs, roughly chopped

Process:
1) Put potatoes in pot & fill with water until water is about 2-3 inches above potatoes, add 1/2 tsp Sea Salt
2) Bring water to a boil
3) Boil potatoes for 4 minutes, stirring occasionally, then add chopped carrot
4) Boil another 2 minutes until potatoes are fork-tender then test a potato to see if they are cooked to your liking – boil 1 minute at a time longer if potatoes are still crunchy
5) While potatoes are cooking, mix together ingredients from mayo through celery in the small bowl (sauce by itself will be salty but will mellow out when added to potatoes!)
6) When potatoes are finished, immediately pour into colander & run cold water over potatoes for about 3 minutes, tossing occasionally to cool all potatoes
7) Let potatoes sit in colander 10-15 minutes to ensure all water is drained
8) Add potatoes to large mixing bowl, add sauce, eggs & carefully combine thoroughly then season with sea salt to taste
9) Chill in covered container in refrigerator (if possible, allow to sit overnight or at least 4 hours to let flavors come together)

Use within 5 days
Serves 8

Recipe by Anne Jamison @ Moxie Nutrition & Fitness
For other health-friendly recipes visit www.justaddparsley.com

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