This recipe is a staple in my house. There are many versions of potato salad and my family loves this one. I usually make a triple batch and send with my husband and son on wrestling trips while the rest of us enjoy it at home. There are no exact measurements – “to taste” is how I make this particular recipe.
- 6 cooked, cooled and diced organic potatoes with skin. I usually use a combo of red and yellow.
- 1 cup chopped organic celery
- 1 cup chopped organic carrots
- 2 medium sized organic, naturally fermented chopped pickles. Add more or use less pickles to your specific taste.
- 2 teaspoons organic celery seed
- 4-6 hard-cooked pastured eggs, peeled and chopped
- unrefined sea salt and pepper to taste
- 2 pastured eggs, beaten
- 1/4 cup sucanat or rapadura (optional)
- 1 teaspoon arrowroot powder
- 1/2 teaspoon Himalayan salt or other unrefined sea salt
- 1/3 cup organic apple cider vinegar
- 1/2 cup raw milk – cow or goat
- 1 teaspoon organic yellow mustard
- 4 tablespoons raw butter
- Mix all the ingredients together.
- For the sauce, whisk together the 2 beaten eggs, optional sucanat or rapadura, arrowroot powder, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring constantly, until thickened. You must stir constantly so the eggs to do not scramble.
- Remove from heat and cool about 5-7 minutes. Stir in the butter. The mixture must not be hot so that you preserve the “rawness” of the butter. Refrigerate until cool.
- Gently fold in the sauce with the ingredients and serve immediately or you can let “sit” in the fridge for a few hours or overnight to let the flavors blend in.