1. Place the potatoes in a 3-quart pot. Add enough water to cover the potatoes by 2 inches. Cover the pot and heat to a boil.

Cook covered for around half an hour. With a slotted spoon, check the potatoes regularly. Remove the potatoes when tender, but before too soft or mushy. Remove from water, drain and let cool.

2. Once the potatoes have cooled enough to handle, cut them into cubes. Toss the potatoes in a medium size bowl with the celery and onions. Set aside.

3. In a large bowl, mix the avocado oil Mayonnaise (or your favorite mayo), apple cider vinegar, mustard, coconut aminos, lemon pepper, lemon juice, celery seeds, dill weed, parsley, nutritional yeast, smoked paprika and sea salt. Use a whisk and make sure the mixture is creamy.

4. Spoon the cooled potatoes, onions and celery into the large bowl and toss with the mayonnaise mixture so that all the ingredients are coated well. Taste to adjust seasoning as needed.

5. Cover and refrigerate for 4 hours. Make sure this potato salad is served chilled. Garnish with chopped parsley and dust with smoked paprika.

A Votre Sante

The 'Good Good' Classic Potato Salad

Ingredients

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