Simple Potato Salad
2 pounds baby Yukon Gold or baby red potatoes washed and scrubbed
½ teaspoon salt + 1 teaspoon for boiling potatoes
¼ tsp black pepper
1/4 cup mayonnaise (Primal Kitchen)
¼ cup olive or avocado oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic grated
1 shallot finely chopped
Freshly ground pepper
3 scallions, thinly sliced
1 tablespoon fresh dill (optional) or 1 drop doTERRA dill essential oil
Cut potatoes into ½ or ¼ based on size. You want them in bite size pieces. Place them into a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, add 1 tsp salt and stir to distribute. Cook the potatoes until fork tender, approximately 15-20 minutes. Drain and set aside.
While potatoes are cooking, combine the remaining ingredients except the scallions and fresh dill if you are using and whisk to combine. Stir in the scallions. Add the potatoes and gently stir to combine so not to break down the potatoes. Serve warm or at room temperature. Sprinkle top with fresh dill for garnish. If using dill essential oil, add to dressing when whisking.