Lemon, Potato Salad
Servings: Approximately 8
Preparation Time: 30–35 minutes
Ingredients:
- 3 pounds organic red potatoes
- homemade coconut oil mayonnaise*
- 5 tablespoons freshly squeezed organic lemon juice, approximately 3–5 lemons
- 1 tablespoon raw apple cider vinegar
- 20 leaves fresh organic basil, minced
- 1/4 organic onion, chopped
- 3 organic celery stalks, sliced
- 1/4 jalapeño, deseeded and very finely diced
- sea salt, to taste
- organic ground black pepper, to taste
Directions:
Scrub potatoes, and then bring to a rolling boil in a large pot. Reduce heat to low and cook for 15–20 more minutes (until a fork pokes through). Remove from heat, drain, and allow to cool completely.
Meanwhile, prepare the coconut oil mayonnaise according to recipe here*.
In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt, and black pepper.
Cut potatoes into 1 1/2-inch pieces and add to bowl along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold as a light and refreshing side dish to many meals.
Recipe and photo by Orissa. Submit your own coconut recipes and photos here!
