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!

Ingredients

Caribbean Carrot Salad
• 6-8 medium organic carrots (2 cups peeled and shredded)
• 2/3 cup organic raisins
• 2/3 cup fresh pineapple, cut into bite-sized pieces
Dressing
• 1/4 cup real coconut milk (I use Native Forest brand canned organic unsweetened coconut milk because it's BPA-free.)
• 2 tbsp *extra light virgin olive oil
• 2 tsp red wine vinegar
• 2 tsp raw honey
• 1 tsp Dijon mustard
• Pinch of ground allspice
• Sea salt and fresh ground pepper to taste

Instructions

1. In a large bowl, whisk together the dressing ingredients until well combined.
2. Coarsely grate carrots until you have about 2 cups.
3. Add the grated carrot, raisins and diced pineapple to the dressing mixture and toss well to combine.
4. Serve immediately or chill in refrigerator until ready to serve.

Notes