Southern Potato Salad
Ingredients
- 6 pasture-raised organic eggs, hard-cooked
- 5 organic red potatoes AND 5 medium-sized sweet potatoes *
- 1 stalk organic celery , diced
- 1 cup soy-free Vegenaise OR your preferred avocado oil OR grapeseed oil vegan mayonnaise
- 1 organic pickle , diced
- ½ cup organic dill relish
- 2 tablespoons organic yellow mustard OR Mama Z’s Quick Honey Mustard
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- ¼ teaspoon organic white pepper , ground
- ¼ teaspoon organic dried dill
- ⅛ teaspoon organic ground paprika
- ⅛ teaspoon organic celery seed
- Organic dried dill , to garnish
- Fresh organic dill , to garnish
- Organic paprika , to garnish
- Fresh organic chives , to garnish
Instructions
- Cook the eggs according to our Perfect Hard-Cooked (“Hard-Boiled”) Eggs recipe. Peel and chop the eggs with an egg slicer. First, slice them one way, then the other to create diced pieces.
- Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer until tender, 15-20 minutes. Drain the water and refrigerate the potatoes until cold. Once chilled, peel and cut them into cubes.
- Combine the celery, vegan mayonnaise, pickle, relish, mustard, sea salt, pepper, dill, paprika, and celery seed in a large mixing bowl.
- Add the eggs and potatoes. Stir until evenly mixed. Place in a serving bowl and refrigerate for at least 2 hours before serving. Garnish with dill and paprika.
Notes
*This is my favorite way to make this salad. You can use all-organic red potatoes, russet potatoes, sweet potatoes, Yukon Gold potatoes, or any combination of the above. Feel free to substitute your favorite type of organic potato or what you have on hand.