I know I’ve been MIA lately, but between food sensitivity testing and going on a SIBO protocol, I’ve been feeling less than enthused about my food choices and my creativity has been lacking. Anyways, this potato salad is so fresh and delicious and the perfect side dish to all your barbecues!
Dill Potato Salad
3 lbs small potatoes (I like to use baby gold and red), cut in half or quarter if needed to make bite-size
salt and pepper, to taste
3/4 cup Easiest Mayo Ever
2 T mustard (dijon or regular)
1 T vinegar (white or apple cider)
2 T chopped fresh dill
bundle of green onions, chopped
4 celery ribs, chopped
Cover potatoes in a large pot with water. Bring to a boil and allow to boil for about 15 minutes until potatoes are fork tender. While potatoes cooking, mix together mayo, mustard, vinegar, and dill in a large bowl and set aside.
Drain potatoes and let them cool before adding to large bowl on top of mayo mixture. Add celery and onions and mix together until all ingredients combined evenly. Add salt and pepper to taste. Let sit in fridge for a few hours before serving. Done!