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Warm, summer days and evenings are the perfect time to make nutritious, make-ahead dishes for family and friend get-togethers. Everyone who tries my potato salad wants this recipe. I have 3 secret ingredients and those are: Bragg’s Apple Cider Vinegar – \u00a0the vinegar gets absorbed into the potatoes, leaving behind the wonderful apple taste. Smoked Paprika (I use President’s Choice brand) -this gives the potato salad a distinctive smoky taste without using bacon and is a wonderful compliment in taste to the Bragg’s Apple Cider Vinegar, and lastly: \u00a0Pumpkin Seed Oil, which is thick and black \u00a0with an earthy scent and flavor.<\/p>\n
Ingredients:<\/p>\n
10 med yellow or redskin potatoes, scrubbed and cut up with the skins left on<\/p>\n
4 med carrots cut into bite-sized pieces<\/p>\n
1 large red onion<\/p>\n
6 eggs -I use farm eggs only for their superior taste and nutrition<\/p>\n
Steam or boil potatoes with 1\/4 of red onion, chopped up. When half cooked, add the carrots and remove from heat when potatoes are cooked, but still firm.<\/p>\n
Meanwhile, hard boil the eggs and cut up and fry the remaining 3\/4 red onion.<\/p>\n
In large bowl, combine:<\/em><\/p>\n 3\/4 Cup real mayonnaise<\/p>\n 1\/4 Cup Bragg’s Apple Cider Vinegar<\/p>\n 1 tsp salt (that’s REAL salt as in Maras; Himalayan; etc. – NOT table salt which is just sodium)<\/p>\n 1\/2 tsp black pepper<\/p>\n 2 Tbsp chopped fresh dill<\/p>\n 1 tsp Smoked Paprika<\/p>\n 2 tsp Pumpkin Seed Oil<\/p>\n 10 roughly chopped Gherkin pickles<\/p>\n Fried onions<\/p>\n Add to this mixture the chopped eggs and cooked potatoes\/carrots\/onion<\/p>\n Toss well and serve warm or cold.<\/p>\n *added tip: \u00a0A lot of the nutrients in root vegetables are stored right under the skin, so I seldom peel these. Instead, scrub\u00a0them in tepid water with a large splash of Bragg’s Apple Cider Vinegar added to the water to kill any bacteria that might be present!\u00a0<\/em><\/p>\n