What is a summer picnic or barbecue without a potato salad?  It is an American classic.  My daughter’s end of the season softball party is tomorrow night, and each family is bringing something to share.  The potato salad I am bringing is easy to make with just a few simple ingredients.  I recommend using organic vegetables if possible.  I tripled the recipe for the large group of softball families.  If you are following the SCD or cannot eat potatoes, try substituting cooked cauliflower.

Wash 3 pounds of small redskin potatoes.
Place potatoes in a stock pot and cover with water.  Add 1/4 tsp salt and bring to a boil.
Boil the potatoes until they are tender and will slide off a knife when pierced,
 about 45 minutes.
Drain the potatoes and break up into pieces in a large bowl.
Add 2 cups chopped celery, 2-3 bunches green onion diced, 1 cup of  homemade or good quality real mayonnaise, 2 tsp. dill, 2 tsp. celery seed, 1 1/2 tsp. salt and 
1 tsp. black pepper and mix well.
Refrigerate until ready to serve.
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