Dill Pickle Potato Salad
8 boiled eggs
1 cup green onion
4 large celery stalks
6 large dill pickles
sea salt and cracked pepper to taste
Cashew Dill Mustard Potato Salad Dressing
2 tbsp olive oil
lemon juice from 1/2 a lemon or 2 tbsp
2 tsp dijon mustard
2 tsp regular mustard
2 tsp dried dill
1/2 cup water
*Place 8 eggs in boiling water and cook for 10 mins. Strain the water from the eggs, set aside to cool then peel the eggshells off once cooled.
*Once potatoes and eggs are cool, peel the eggs and dice into 1 cm cubes. Dice potatoes into 1.5 cm cubes and place in a large bowl. Finely dice celery, green onion and dill pickle and add to to bowl and give a stir
*To make the dairy free potato salad dressing place all the cashews, olive oil, lemon juice, dijon mustard, regular mustard, dill and water into a large mason jar then use an immersion blender to thoroughly blend. Mix in with the rest of the dill pickle potato salad ingredients then set in the fridge to chill as this healthy potato salad tastes best when served cold.
*Nutrition Tip ~ Cold potatoes are an excellent source of resistant starch that is a prebiotic for your good bacteria. If you have an overgrowth of bacteria in your small intestine such as SIBO or dysbiosis then potatoes may not be the best choice for you until you deal with the SIBO and get to the root cause as to why SIBO has developed.