Potato Salad

The Leviticus Diet
Tangy Potato Salad Recipe

5-6 small potatoes
2 tbsp of salt for boiling potatoes
1 egg
1 tbsp of salt for cooking egg
1/4 cup of chopped Celery
1/4 cup of chopped scallions
1/2 cup of mayonnaise
2 tbsp of lemon juice
1 tsp of mustard.
1 tsp of salt
1 tsp of pepper


Peel and cut russet, red, or Yukon gold potatoes in half in pieces (I used a combination of all three). Boil the potatoes for 15 minutes in enough water that will cover them at least at one inch. Once the potato pieces are tender, drain them then place them in the refrigerator to cool.

Place egg in a pan of cool water that will cover it completely. Turn the burner to medium-high heat until it reaches a rolling boil. Once the water reaches its boiling point turn off the stove and allow the egg to rest in the water for 15 minutes. After 15 minutes shell the egg and chop it into small pieces.

Chop celery and scallions, retaining the required amounts (reserve celery leaves for garnish). Squeeze one small lemon which should yield two tablespoons of juice. Once the potatoes have cooled, combine all chopped ingredients, mayo, mustard, lemon juice salt and pepper to tastes. Mix well, garnish, and enjoy.

Contact Info
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All recipes promote clean eating based on Leviticus 11 & Deuteronomy 14
Filmed on location

Visual
Flowers from Trader Joe's

Products
Most products were purchased at Trader Joe's and Walmart. For specifics, please leave a comment or send an email.

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I created this video with the YouTube Video Editor (   / editor  )
I created this video with the YouTube Video Editor (   / editor  )