Warm, summer days and evenings are the perfect time to make nutritious, make-ahead dishes for family and friend get-togethers. Everyone who tries my potato salad wants this recipe. I have 3 secret ingredients and those are: Bragg’s Apple Cider Vinegar – the vinegar gets absorbed into the potatoes, leaving behind the wonderful apple taste. Smoked Paprika (I use President’s Choice brand) -this gives the potato salad a distinctive smoky taste without using bacon and is a wonderful compliment in taste to the Bragg’s Apple Cider Vinegar, and lastly: Pumpkin Seed Oil, which is thick and black with an earthy scent and flavor.
10 med yellow or redskin potatoes, scrubbed and cut up with the skins left on
4 med carrots cut into bite-sized pieces
1 large red onion
6 eggs -I use farm eggs only for their superior taste and nutrition
Steam or boil potatoes with 1/4 of red onion, chopped up. When half cooked, add the carrots and remove from heat when potatoes are cooked, but still firm.
Meanwhile, hard boil the eggs and cut up and fry the remaining 3/4 red onion.
In large bowl, combine:
3/4 Cup real mayonnaise
1/4 Cup Bragg’s Apple Cider Vinegar
1 tsp salt (that’s REAL salt as in Maras; Himalayan; etc. – NOT table salt which is just sodium)
1/2 tsp black pepper
2 Tbsp chopped fresh dill
1 tsp Smoked Paprika
2 tsp Pumpkin Seed Oil
10 roughly chopped Gherkin pickles
Add to this mixture the chopped eggs and cooked potatoes/carrots/onion
Toss well and serve warm or cold.
*added tip: A lot of the nutrients in root vegetables are stored right under the skin, so I seldom peel these. Instead, scrub them in tepid water with a large splash of Bragg’s Apple Cider Vinegar added to the water to kill any bacteria that might be present!