Simple Potato Salad

This simple potato salad is a classic recipe, the kind that brings back fond memories of family picnics and summer gatherings. With Yukon Gold potatoes, hard boiled eggs, crunchy celery, savory green onions and the delicious flavor of dill pickles all tossed in a creamy dressing makes this the perfect salad for spring, summer and/or fall.

5
1 pound organic potatoes, (Yukon gold preferred), peeled (optional) and cut into ¾-inch cubes
1 small organic celery stalk, cut into ¼-inch dice
1 bunch organic green onions, root and tip ends trimmed and thinly sliced
1⁄3 cup sliced organic dill pickles, cut into ½-inch cubes
2 Natural Grocers Brand Organic Pasture Raised Eggs, hardboiled, quartered lengthwise and each quarter cut into four pieces
1⁄4 cup avocado oil-based mayonnaise
1 teaspoon organic dill pickle juice
  Fresh ground pepper and Natural Grocers Brand Bulk Real Salt, to taste
  Fresh dill for garnish, optional

1. Bring a large saucepan of water to a boil over high heat. Add potatoes and cook until tender, about 10 minutes. Drain and cover in ice water to stop the cooking process. Let sit in the ice water bath for about 3 minutes, then let drain/dry while chopping the vegetables, about 10 more minutes.

2. Place the potatoes, celery, green onions, pickles, and eggs in a large bowl and gently mix.

3. Combine the mayonnaise and pickle juice in a measuring cup, and mix well. Pour over the potato mixture and gently mix until all potatoes and veggies are covered in a light layer of the dressing. Taste and season with salt and pepper as desired.

4. Let salad cool in the refrigerator for at least 3 hours to allow the flavors to develop. Serve over a bed of baby salad greens.

 

Wine Pairing

Recommended Beer Style: Sauvignon Blanc

  • Grgich Estate Fume Blanc Sauvignon Blanc