Potato Salad
- 5-6 small organic red potatoes
- 4 pastured hard boiled eggs
- 1/2 small red onion chopped fine
- 2 stalks celery chopped fine
- 1/4 cup home made mayo
- 1 Tbsp dijon mustard or 1 tsp dry mustard powder
- 2 Tbsp sweet pickle relish or chopped homemade pickles
- 1 tsp unrefined sea salt, maybe more to taste
- 1/2 tsp dried dill or a few sprigs minced fresh dill
- Splash of apple cider vinegar
- Boil potatoes, skin on for 10 minutes, until a knife slides into them easily, but still firm
- Chop the red onion very small and place in mixing bowl
- Place the cooked potatoes over the onion to steam the onion slightly
- Peel and chop the hard boiled eggs and celery
- When the potatoes are cool, chop into bite sized pieces
- Add all of the rest of the ingredients and mix well
- Sprinkle the top with paprika to be fancy and honor tradition