By Jackie DeKnock GOURMET WELLNESS, Soul Vitality Feel Good
June 13, 2020
The freshest potato salad hands-down, try it!
4 cups young red and white potatoes
4 tablespoons coconut oil
1 teaspoon Himalayan sea salt/freshly ground black pepper
½ cup radishes, diced
½ cup sugar snap peas, diced
4 stalks celery, finely chopped
1 ½ tablespoons Dijon mustard (I love the crunch of whole grain Dijon)
2 tablespoons red wine vinegar or apple cider vinegar
½ tablespoon coconut oil
1 tablespoon parsley, finely chopped
1 tablespoon basil, finely chopped
½ tablespoon chives, finely chopped
1 teaspoon dill, finely chopped (or ½ tsp dried dill)
Himalayan sea salt/freshly ground black pepper, to taste
A splash of love
Slice potatoes in half and mix well with oil, salt and pepper. Bake at 450 F/230 C for 20 minutes 20 Minutes. Cool.
Mix together dressing ingredients in a mason jar, shake well.
Place potatoes radishes, sugar snap peas, celery in a large bowl. Mix well, drizzle with dressing, stir until salad is well-covered, garnish with capers, chill and serve.