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!

One of the deterrents for me in making a salad at home is that it takes too long! All the chopping and rinsing… leave that to the restaurants.

But having a salad with meals (or as a meal) helps aid our digestion, giving us the enzymes to break down other foods. Plus the nutrients and polyphenols in fresh fruits and vegetables help to lower inflammation in the body, even if they are accompanied by meats, breads, and processed foods.

So my solution has been to keep it simple. The salads I make at home usually only have three to five ingredients, and the dressing included in this recipe can usually be made with things we have on hand.

Ingredients

2 handfuls baby spinach or lettuces of choice
1 carrot (sliced)
1/8 Cup sliced tomatoes or dried fruit
3 green olives or avocado (sliced)
2 Tablespoons toasted pumpkin or sesame seeds

Hummus Dressing

2 Tablespoon prepared hummus
Squeeze of half a lemon
1 tsp olive brine
1 tsp olive oil
1 tsp flax or hemp oil

Wisk hummus, lemon juice, olive brine, and oils in a small mixing bowl and set aside to rest. Assemble spinach/lettuce, sliced carrot, tomatoes or dried fruit, olives or avocado and toasted seeds in salad bowl. Toss with 1-2 Tablespoons hummus dressing or dressing of your choice. Enjoy!