Real Food Summer Picnic Series :: Potato Salad
Potato salad is a classic picnic food. Make sure you skip the deli counter and make your own.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 servings
- 3 lbs organic small red or yellow potatoes whole
- 1/2 cup whole sour cream If you are dairy free, use coconut milk yogurt. If you make your own homemade mayo that works too!
- 2 TB organic Dijon mustard Watch those ingredients!
- 1 TB good olive oil
- 1 1/2 TB fresh squeezed lemon juice
- 1 1/2 TB raw honey Could do sucanat or pure cane sugar. Could add more if you want it sweeter.
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper Could add more if you want more heat
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/3 cup chopped pickles
- 1/2 cup chopped green onions about 3 stalks
Put the whole potatoes in a large pot along with water to cover potatoes and 2 TB sea salt and bring to a boil.
Reduce to a simmer for 10 minutes (until they are just barely fork tender), and drain.
Cover the potatoes in the colander with a kitchen towel in the sink and let them “steam” for about 15 minutes.
Dump the potatoes out on your cutting board to cool a few minutes before cutting while you fix the dressing.
Whisk the sour cream, mustard, oil, lemon, honey, and seasonings in a small bowl.
Once the potatoes have cooled enough to handle, chop them into pieces to your liking – halved, quartered, or smaller and put them into your serving bowl.
Pour the dressing over the potatoes and combine. It will seem runny but it thickens up in the fridge as the potatos absorb the moisture.
Fold in the pickles and green onions.
Let the salad refrigerate for the flavors to come together for a few hours before serving.