Potato Salad
2 lbs yukon gold potatoes, diced
3/4 cup avocado oil based mayonnaise
1 tblsp apple cider vinegar
1 tblsp dijon mustard
2 cloves garlic, grated
1 tsp salt
1 tblsp dried dill
2 hard boiled eggs
2 stalks of celery, diced
1/2 cup diced dill pickles with garlic
1/2 cup chopped fresh chives
fresh ground pepper to taste
boil the diced potatoes. cool them off as quick as you can and then cover them with half of the mayo, put in the fridge while you prepare the rest.
mix the remaining mayo with the vinegar, mustard, garlic, salt, dill
chop up the eggs, pickles,celery, chives and add to the potatoes
add the mayo mixture to the potatoes and stir
taste and adjust for salt and add any fresh ground pepper you may like.
let sit in the fridge for at least two hours before eating for the flavours to marry.
