Potato, Chive & Dill Salad


* 1 pound organic red potatoes, large diced
* 1 1/2 tablespoons organic apple cider vinegar
* 1/4 cup organic mayonnaise or canola mayonnaise
* 1 tablespoon yellow deli mustard
* 1 tablespoon organic dried chives
* 1 tablespoon organic dried dill
* 1 tablespoon organic garlic powder
* 1/2 cup chopped organic red onion
* 1 teaspoon organic dried parsley
* 1/2 cup chopped organic celery
* 1 teaspoon organic sea salt
* 1/2 teaspoon freshly ground black pepper


Cut potatoes in large pieces then place potatoes into a large heavy-bottomed pot. Cover with cold water and place over high heat with a pinch of sea salt and organic olive oil in the water. Cover the pot and bring to a boil. Once water is boiling put potatoes in pot without cover on, still on high heat. Let potatoes boil while you chop the onions and celery.
Put the celery, onions and spices in a bowl that has a lid. Check potatoes periodically to make sure they don’t over cook. Once they are soft remove from pot and drain. Mix potatoes with onions, celery and spices. Next mix in the vinegar. Then add the mayonnaise and mustard do not mix but put the lid on the bowl and shake until everything completely mixed. Put the finished salad in the refrigerator for at least an hour to make sure it cools.

All-natural and organic echinacea from frontiercoop.com

Speak Your Mind