One of my all-time favorite ways to cook is to take traditional comfort foods and transform them into healthy recipes!
In fact, I Love to transform them into super conscious gluten/dairy/soy/corn/sugar-free masterpieces.
And so that’s what I’ve done with my not-traditional-traditional potato salad.
This is perfect for parties (like our recent 4th of July, aka Freedom Celebration) and family gatherings.
Dive in to this healthy recipe here…
- 10 organic red potatoes, quartered
- 6 organic eggs, hard boiled
- 2 cups of organic celery, chopped/diced
- 1 organic, medium sized red onion
- 1 c of organic dill pickle relish, for my Oregon peeps, I LOVE Sweet Creek Foods Organic Dill Relish – find it at your co-op!
- 1/2 c Primal Kitchen avocado mayo (my absolute fave!)
- 2 T of organic mustard
- 1 T of organic garlic salt
Step one: Boil potatoes in a large pot. After 5 minutes of boiling, reduce heat to medium and cover. Then, let cook for 15 minutes or until potatoes easily fall apart with a fork. Once ready, drain. Peels will naturally fall off on some of the quartered pieces. You can leave peels on or toss – your choice (I leave as many of them on as possible for higher nutritional awesomeness).
Step two: Place eggs in a medium saucepan and bring to a boil. After boiling for 1 minute, remove from heat and cover for 15 minutes. Next, place eggs in an ice bath for 10 minutes. Peel and then remove yolks and chop whites into small pieces (you can use the left over yolks to eat with salt and pepper as a nice snack!).
Step three: Mix potatoes, egg whites, celery, onion, relish, mayo, mustard and garlic salt in large bowl. Refrigerate and serve after the potato salad is chilled – ideally overnight.
This easy deliciousness will wow your guests. Be sure to bless the entire batch before sharing with those you Love. Xo
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