Grandma’s Cultured Potato Salad (GF)

Ingredients

• 5 cups diced organic red potatoes (about 5-6 large red potatoes)
• 2 boiled eggs, diced
• 1-2 stalks of celery, diced
• 1-2 green onions, finely diced (include some green parts)
• 1/2 cup homemade whole milk or coconut milk yogurt
• 1/4 cup mayo (lacto-fermented mayo provides added probiotics)
• 1/2 tbsp fresh-squeezed lemon juice
• 1 1/2 tsp Dijon mustard
• 1 tsp Celtic sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried dill weed
• 1/4 tsp garlic powder

Instructions

1. In a large stockpot, boil diced potatoes, until fork tender. Drain and set aside to cool to room temperature. (The reason it's important to bring the potatoes to room temp first, before tossing them in the yogurt mixture, is so the live cultures won't be damaged by excessive heat.)
2. Meanwhile, in a large bowl, add yogurt, mayo, lemon juice, mustard and seasonings. Whisk until well combined. Using a large rubber spatula, fold in the diced boiled eggs, celery and green onion. Place mixture in frig until potatoes are finished cooling.
3. Once potatoes are room temp, add them to the yogurt mixture and gently fold all ingredients together using a large rubber spatula. Add additional salt and fresh ground pepper to taste.
4. Place potato salad in a medium serving bowl and sprinkle top with dried or fresh chopped dill weed (or Italian parsley).
5. Refrigerate at least two hours or up to 24-hours before serving. Mmm! A healthy dose of cultures in every delicious bite!