Creamy (Dairy Free) Potato Salad

Cold potatoes contain resistant starches that are a type of prebiotic that feed certain species of gut bacteria.

Ingredients: 

6 medium russet potatoes (preferably organic), quartered  

1 medium white onion, diced / minced 

1 cup of celery slices (preferably organic)

1 cup of shredded carrots (preferably organic) 

1 handful of parsley (preferably organic), cleaned and chopped 

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

2 teaspoons sea salt (can add 1/2 teaspoon more to taste)  

1/4 teaspoon black pepper

3/4 cup of mayonaise (Primal mayonnaise preferred, made with avocado oil)

1/4 cup of canned coconut cream (NOT milk)

Optional: 2-3 radishes, cleaned and grated

Preparation: 

1. Bring 6 quarts of water to a rolling boil; using a slotted spoon, add quartered potatoes (with skin on) to water. 

2. Reduce hit to medium and low boil for 8-13 minutes, checking tenderness of potatoes with a fork; when the fork inserts very easily, remove from boiling water with slotted spoon and place in a glass or stainless steel bowl.   Place in refrigerator until they are cool.  After they have cooled you have the choice to remove the skins or leave them on (leaving them on increases the fiber and that’s a good thing). 

3.  After potatoes have cooled, use a knife and fork to cut them into smaller pieces. In a separate bowl, whisk together the onion, oil, vinegar, salt and pepper.  Pour mixture over the potatoes, cover and chill at least 8 hours or overnight. 

4. When potato mixture is ready, mix together mayonnaise and coconut cream. Fold in along with diced celery, grated carrots, chopped parsley and optional radishes.