| Prep | Cook | Ready in | Servings | |
| 2 h 5 min | 15 min | 2 h 20 min | 4 |
| 6 medium potato(s) | Red potato (not peeled, chopped - organic) |
| 4 medium egg | Egg (hard boiled) |
| 2 medium stalk(s) | Celery (chopped) |
| 2 pickle(s) | Dill pickles, low sodium (chopped, optional) |
| 1 avocado(s) | Avocado (for dressing) |
| 1/2 cup | Kefir (for dressing) |
| 1 whole lemon(s) | Lemon juice (for dressing) |
| 1/4 cup | Parsley, fresh (for dressing) |
| 1/4 cup | Basil, fresh (for dressing) |
| 1 clove(s) | Garlic (for dressing) |
| 1/2 cup | Extra virgin olive oil (for dressing) |
1. Bring large pot of cold water with the chopped potatoes to a boil and cook until fork tender, about 15 minutes. Be careful you do not overcook as the potatoes will fall apart. Remove from heat, drain and let completely cool.
2. Meanwhile, in a food processor, combine all the dressing ingredients. If you want a thicker dressing use a little less olive oil. Set dressing aside.
3. Cut hard boiled eggs into quarters. In a large salad bowl, combine potatoes with egg, celery and pickles if using.
4. Toss with salad dressing and refrigerate until chilled, about 2-4 hours.
| Meat Alternative | 0.5 |
| Milk Alternative | 0.2 |
| Vegetables | 5.6 |
are a great source of monounsaturated fatty acids which may help to promote heart health!
