Paleo (see note), Autoimmune Protocol (see note), Grain Free, Gluten Free, Nightshade Free (see note), Dairy Free, Egg Free, Whole 30, Vegan, Vegetarian, Pescatarian, Refined Sugar Free
Ingredients
3 lbs yellow potatoes or white sweet potatoes (see note)
1 red pepper (see note)
2 cups sugar snap peas
1 cup red onion
¼ cup mixed herbs (dill, chives, parsley)
¾ cup olive oil
1½ tsp coconut aminos
juice from 1 and ½ lemons
1½ tsp sea salt
½ tsp pepper (see note)
Instructions
Add potatoes to a large pot and cover with water. Bring to a boil and reduce heat. Simmer for 15-20 min or until just fork tender. Drain potatoes in a colander and place the colander back in the pot and cover with a towel. Steam the potatoes for 15-20 min.
While potatoes cook prep other ingredients. Cut ends off of snap peas, chop red pepper and red onion. Place veggies in a bowl and set aside.
Chop herbs and set aside.
To make dressing place oil, vinegar, coconut aminos, lemon juice, sea salt and black pepper in a jar. Shake well and set aside.
Once potatoes are finished steaming remove from heat. Let them cool down a bit and then cut into pieces. Place in a bowl. I like to use a stainless steel bowl and then place it in the freezer for a quicker cool down.
Give the dressing a good shake and pour over potatoes. Mix well. Wait to mix with veggies and herbs until almost all the way cooled down. This will ensure the veggies stay crisp.
Once cooled add veggies and herbs and mix well.
Can be served chilled or room temperature.
Notes
Use organic whenever possible! To make 100% paleo sub white sweet potato, to make autoimmune protocol sub white sweet potato and omit red pepper and pepper, to make nightshade free omit red pepper. Add celery or another veggie of your liking if omitting red pepper.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/herb-potato-salad-mayo-free/