Mashed Potato Salad

First Do No Harm

Mashed Potato Salad

Ingredients

3 lbs potatoes (with skin)
6 hard boiled eggs
¼ cup apple cider vinegar
¼ yellow mustard
1 rounded tablespoon Celtic Sea Salt® Brand
1½ -2 cups Super Mayo
1 medium sweet onion
1 red, 1 yellow, 1 green pepper (large) (one cup of each chopped up)
5-6 stalks celery (one cup chopped up)
paprika (optional)

Clean the potatoes, quarter them and boil in water while the eggs are boiling for ten minutes. Empty the hot water and replace with cold and bathe the hard boiled eggs for a few minutes, then peel them. Mash them up in a bowl and put aside.

Mash the potatoes adding the apple cider vinegar, mustard, mayo, and salt.

The mayo we recommend is homemade. There are a few versions of our homemade mayo at this site, but the link above in the ingredients will get you to our largest page on mayonnaise where you will learn all the secrets, including a very simple recipe mayo recipe. The final recipe is a very tangy version that is guiltless, healthy, tangy and tasty that actually can last a month in the fridge (but it will be used up first).

Chop up the onion into very small pieces and add to the mixture and let sit (in the fridge). It is best to make this a day previous, because it's just better to let all the ingredients get to know each other.

Then the next day chop up your peppers and celery and add to the salad. You can add paprika for color (does this stuff have any flavor?) if you want. If you want more veggies than this recipe calls for, go ahead. These peppers are full of nutrition.

You'll just love this recipe. The textures, the freshness, the flavors are just perfect. However, keep in mind that it should be kept cools as long as possible because of the omega-3s in it, which go bad at room temperature in just 15 minutes. So, be forewarned and keep this salad in the cooler, never let it sit out on a hot day. When I serve this salad, I use a huge bowl with ice, and float the salad in its bowl in this ice bath.

Of course there are variations to this as there are to any recipe: some don't like the mustard, so add more vinegar instead (and more mayo) and it will be very creamy. Some don't like green pepper, so add another red pepper, or a yellow pepper. Some like potent onions and will add a white onion instead of a sweet onion.

Any way you make it, it's just a perfect summer salad and do NOT worry about the potatoes putting weight on you. I've read about studies in which one group ate 8-9 potatoes a day on their diets while the other group just stuck to the diet. The potato group lost just as much weight if not more. Potatoes are not your enemy; the fats you put on them are. And your mayo here consists of good fats.

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