Wednesday, December 23, 2015
Our version is basically "potato salad!" :-) Just about 80 degrees in Houston today 2 days before Christmas, a cold salad just seemed right today! Usually served with a meat(smoked chicken or smoked salmon I have seen pork and beef even!!) but we like it as a side. I also commonly see diced beets thrown into this salad which we would love but Abby triggers to beets. But, just add a cup of diced beets to this recipe and you will end up with a beautiful pink salad!
Homemade coconut yogurt, homemade mayo(with homemade fruit scrap vinegar, homemade mustard and TJ grapeseed oil)and homemade fridge pickles allow this one to be free of corn. Abby tolerates a few bites of homemade pickle without triggering but the pea's that she used to do so well with she now pulls out. Still, even then this a big favorite around here. I have a good size bunch of fresh dill coming up which just made this that much better. This feeds us for a couple days so I recommend cutting the recipe in half for single meal for 4.
3 boiled,peeled, diced and cooled organic potatoes
4 boiled, diced and cooled carrots(same size as the potato )
2 cooled diced hard boiled eggs.
1/4 cup diced homemade dill pickles
1 cup peas
1/2 cup homemade mayo
1/2 cup homemade coconut yogurt
2 Tablespoons fresh dill
salt to taste(safe for you )
Mix it all together and allow to sit in the fridge for at least 3-4 hours for the flavors to meld.
Serve as a side or with diced smoked chicken or smoked salmon for a meal.
Posted by Diane at 11:09 AM