Carrot Potato Salad
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 10 baby red potatoes
- 1 teaspoon vinegar
- 1 cup mayonnaise
- 1 teaspoon dijon mustard
- 4 celery ribs, finely chopped
- 1 cup red onion, finely chopped
- 1/2 cup pickle, finely chopped
- 4 tablespoons Carrot CRYSTALS
- 1/2 teaspoon fresh fennel fronds, finely chopped
- cracked black pepper to taste
- salt to taste
Instructions:
- Heat water to boil in a mid-size pot.
- Place potatoes into boiling water until tender.
- Meanwhile, whisk vinegar, mustard & mayo in a large mixing bowl.
- Combine celery, red onion, pickle & Carrot CRYSTALS into mixture.
- Drain potatoes in a colander.
- Cut potatoes into ¾ inch cubes.
- Combine potatoes into mixture.
- Chill potato salad in the fridge for at least 30 minutes or until ready to serve.
- Enjoy.
Tips, Suggestions & Enhancements:
- Suggestion – use apple cider vinegar.
- Suggestion – use himilayan or sea salt.
- Enhancement – change it up with Beet CRYSTALS (Note: flavors vary with each vegetable).