It’s potato salad season again! Anytime we have the opportunity for a barbecue or picnic, we try to make this potato salad. It can be altered a lot depending on what flavors you like, and the mayo can be replaced with a nice vinegar for a lighter vegan version.

Servings:8

Ingredients:

8-10 Medium Potatoes
1-1/2 cup Mayonnaise (We like Sir Kensington’s for Vegan Mayo)
4 Tablespoons Prepared Mustard (regular, Dijon or a mixture of both)
5 whole Green Onions (sliced) or 1/4 cup Red Onion (diced)
1/4 cup celery (minced)
8 whole Small Sweet or Dill Pickles (We like to use sweet relish)
1 teaspoon Sea Salt (to taste)
1/2 teaspoon Paprika (smoked if you prefer)
1/2 teaspoon Black Pepper (to taste)
4 -8 Hard-Boiled Eggs, chopped (can be omitted for vegan version, or replaced with avocado)
Fresh Dill (for garnish)
Instructions
Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or leave chunky. Fold potatoes together with mayonnaise, mustard, onions, celery, salt, pepper, and other seasonings you like. Fold in pickles (relish) and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture. Top with more paprika and some chopped dill. Goes great with any picnic or barbecue food. Enjoy!

PECAN-WALNUT CRUST

From Thrive Market’s Paleo Thanksgiving

1 cup ground raw walnuts

1 cup ground raw pecans

1/2 tsp sea salt

2 T coconut oil 6 – 8 dates

1 tsp cinnamon

Blend crust ingredients in the food processor until the dough sticks together when pressed. Transfer to a pie pan and press to flatten. Bake in a preheated 350 degree oven for 7 minutes.

ALTERNATE RAW CRUST

From Sweetly Raw’s Deep Dish Apple Pear Tart

1-1/3 cups cashews

1-1/3 cups shredded coconut

2-1/2 - 3 tablespoons maple syrup

2 pinches salt

2 tablespoons + 1 teaspoon melted coconut oil

Grind the cashews and coconut into flour in a food processor. Add the remaining ingredients. Process to combine. Press the mixture evenly into a deep 8" tart pan with removable bottom. Make sure to chill it in the freezer to set properly while making the filling. You can even let it sit overnight in the fridge to set before putting the filling in for best results.

FILLING

1/8 cup coconut, tapioca, cassava or arrowroot flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons coconut oil

1 dash of coconut sugar (to taste)

*Optional

a dash of apple pie spice or pumpkin pie spice

the juice of half a lemon

Vanilla to taste

Ginger syrup

In a saucepan, combine apple filling ingredients and optional spices, and simmer until apples are soft and the sauce has thickened. After you remove the filling from heat, add the optional lemon juice, vanilla or ginger syrup and stir.

Layer into to pie crust and let set for 10 minutes to 24 hours. Enjoy with some coconut whipped cream.