Today we're making our Blue Ribbon Potato Salad. It's Nick's mom's recipe, and although it didn't win any contests for her yet, we're sure it'll win your heart. This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
|Blue potatoes||10 , dice|
|Mayonnaise||1 Cup (16 tbs) (i used coconut mayo)|
|Brown mustard||2 Tablespoon|
|Apple cider vinegar||2 Tablespoon|
|Celery seeds||1 Teaspoon|
|Hard boiled eggs||3|
|Red onion||1/2 , dice|
|Chopped parsley||2 Tablespoon|
|Ground black pepper||To Taste|
1.We went ahead and quartered and boiled our potatoes, and hard-boiled our eggs to prepare for this recipe.
2.Next we'll dice our onion and our eggs.
3.Time to fry up some bacon! We're using maple turkey.
4.Parsley always adds a fresh flavor and bright color
5.For dressing: You can use store-bought mayo, or try our homemade version by clicking the link above.
6.Add in your brown mustard, apple cider vinegar, celery seed, and salt and pepper.
7.Whisk in a bowl and set aside.
8.Taste test! Remember to taste your dressing with some salad, not by itself!
9.Flip your bacon and then chop it up and add it to your salad.
10.Finally, add in the dressing, and mix!
11.Serve and enjoy!