Red Potato Salad


  • 6-7 red potatoes, cut
  • 2 cloves garlic, smashed/chopped
  • Salt
  • 2 stalks celery, diced
  • 1-2 green onions, diced
  • 3 hardboiled eggs, chopped- discard 1 yolk
  • Avocado oil


  • 1 1/2 Tbsp celery leaves, chopped
  • 1 Tbsp cilantro, chopped
  • 1 cube frozen cilantro
  • 2 cornichon pickles, diced
  • Juice of 1 small lemon
  • 1/4 cup stone ground mustard
  • 1 cup mayo made with olive oil
  • 1/4 – 1/2 tsp dried dill
  • 1/4 tsp oregano
  • 1/8 tsp ground coriander
  • 1/8 tsp paprika
  • Salt and pepper, to taste


Boil the potatoes and garlic in heavily salted water. Drain when cooked al dente. Once cooled, carefully toss in the celery, green onion, and egg. Drizzle mixer with avocado oil. Pour the dressing over potato mixer and lightly mix so the potatoes do not fall apart. Chill in the refrigerator for at least 30 minutes.


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