Print

Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 3 pounds red potatoes, cleaned, skinned, and cut into 1/2”-thick pieces
  • 1 cup fermented pickle juice (see above)
  • 1/2 cup mayonnaise (I prefer Sir Kensingtons)
  • 1/2 cup chopped celery
  • 1/2 cup chopped fermented pickles
  • 1/2 cup red onion, chopped
  • 2 tbs fresh dill, minced

Instructions

  1. Place the potatoes in a large pot, cover with water, and bring to a simmer over medium-high heat. Cook for about 15 minutes, until tender. Drain.
  2. Pour the hot cooked potatoes into an 11×7 baking dish, pour the pickle juice over and gently stir. Cover loosely with plastic wrap and let the potatoes sit at room temperature for about 1 hour to cool.
  3. Combine the mayo, celery, pickles, red onion and dill in a small bowl. Pour the mayo mixture over the cooled potatoes and stir to combine. Cover and chill in the fridge for about 4-6 hours. Serve cold.

Nutrition

Find it online: https://deliciouslyorganic.net/creamy-potato-salad-paleo/