Made with homemade lacto-fermented mayonnaise and other wholesome ingredients, this salad is nutrient rich and satisfying!
Scrub potatoes well under running water.
Place them into a saucepan and cover half-way with water.
Bring to a boil, cover and simmer until they are tender when pierced with a sharp knife.
Pour potatoes through a colander, and then cover them with cold water.
Let them sit in the cold water for a few minutes to stop cooking and then drain again.
When they are cool, peel them and cut them into cubes.
Chop the green onions.
In a large bowl, combine the cubed potatoes with the chopped onions, celery, mayonnaise, relish, mustard, honey, and salt. Stir gently but thoroughly.
Chop 2 of the hard-boiled eggs and add. Stir in gently.
Transfer salad to a serving bowl. Sprinkle with Paprika. Garnish attractively with parsley and the remaining egg, which has been sliced.
Cover and refrigerate.
Slightly smoky, salty and sweet with a little kick. The side to replace the ewwy gooey marshmallow sweet potatoes. flavors take a few hours to marry, so this is best to make a day or two ahead. An excellent thanksgiving side dish.
Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets. Roast for 30 minutes. Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover and refrigerate until chilled.
I’ve always enjoyed potato salad most when it’s just made and still warm. This recipe reflects that and is yet another way to use nourishing chia seeds.
Peel, chop, and boil the potatoes as you would for any potato salad. Make sure you cut them into chunks less than 1″ wide.
When tender, drain and rinse under cool water for a few seconds, then turn into medium bowl. Set aside.
In a small bowl, mix together the remaining ingredients until well blended.
Pour the contents of the small bowl over the potatoes in the medium bowl and stir together.
Serve warm. Also tastes great cold. Enjoy!