Ultimate Potato Salad (Whole30 Compliant!)

Ultimate Potato Salad - Whole30 Compliant!, paleo, whole foods, green beans

I grew up eating potato salad and it wasn’t until later in life that realized how spoiled I was by my mother’s potato salad, because it seems no one else makes it quite as well. It’s always really creamy and eggy, with plenty of mayo, and the light crunch of celery and red onion.

It’s on my list of top 5 comfort foods so I make it a few times a year, and I’ve added some much welcome additions to a classic favorite, like green beans, sour pickle relish, and crispy prosciutto!

I’m not going to lie, this recipe is a labor of love and therefore takes some effort to put together all of it’s various components. It’s a recipe best tackled in pairs or even a small group, and it can help to prep some of the elements ahead of time. But I’ll also be honest in saying it’s way waaay worth it. I wouldn’t be sharing it if it wasn’t.

And a perhaps unexpected bonus is that this recipe is Whole30 compliant with the proper ingredients! Being that I’m currently completing my second Whole30, I couldn’t be more thrilled to have something special like this potato salad in the mix. It’s a really lovely and decadent dish to enjoy when there’s a lot of other foods that are off limits.

Ingredients
4 lb fingerling potatoes
1 lb green beans
6 eggs
1 package of prosciutto
1/3rd cup diced red onion
1/3rd cup diced celery
3 tbsp sour pickle relish or diced sour pickles (I like Bubbies brand, they make whole pickles and relish)
3/4 cup of mayo (I use Primal Kitchen Avocado Oil Mayonnaise)
2 tbsp yellow mustard
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp celery seed
1/4 tsp dill

Instructions

  1. Preheat oven to 350F.
  2. Bring 6 cups of salted water to a boil in a large pot. Also bring about 2 inches of water in a medium pot to a boil.
  3. Line a sheet pan with parchment paper or aluminum foil and lay out the pieces of prosciutto so they lie flat and none overlap. Put in the oven once fully preheated and bake for 10-15 minutes, or until the prosciutto is crispy all the way through, then take out and let cool thoroughly. (You can do this step ahead of time to save some time.)
  4. Wash and chop the potatoes. For small fingerlings I half or quarter them, if they are a bit larger you may have to cut them in more pieces.
  5. Wash, trim, and cut green beans into about 2 inch pieces.
  6. When the small pot comes to a boil, gently add in the 6 eggs with a spoon. Cover and simmer on low for 6-10 minutes. I prefer my eggs on the softer side so I usually cook about 6 minutes, which leaves the yolk a little soft and really rich. If you cook a couple more minutes the yolk will firm up, if you cook the whole 10 minutes you’ll have a firm hard boiled egg. When they are done cooking spoon them out gently into a bowl, and let the bowl sit in the freezer to cool.
  7. When the large pot comes to a boil add all of the potatoes and bring back to a boil, reduce to medium and let simmer for 6-10 minutes, or until the potatoes are tender. Strain, transfer to a large bowl, and let cool in the freezer.
  8. Add about 2 inches of water to a small pot and bring to a boil, then add the green beans, cover, and cook over medium heat for 2 minutes. Then strain and let cool in the freezer.
  9. Mince the red onion, celery, and pickle if you’re not using relish. Add them all to the bottom of a large bowl. Add mayo, mustard, lemon juice, salt, white pepper, garlic powder, celery seed, and dill and mix well. If you don’t have celery seed and/or dill, that’s not a problem, just leave out.
  10. Once the prosciutto is cool, crumble it with your fingers and add to the bowl as well.
  11. Once the eggs are cool enough to handle, crack, peel, chop, and add to the bowl. You can also use an egg slicer, which makes it easier and a bit less messy.
  12. Add the green beans and mix in. Once cool enough, add the potatoes in last and gently stir in, don’t over stir or you can break up the potatoes too much.

Yields 8-10 servings

 

Want to learn about doing a Whole30 of your own? Check out my post: How to Survive your First Whole30!

 

This recipe would go great with:

2017 Dirty Dozen and Clean Fifteen

2017 Dirty Dozen and Clean Fifteen, produce, seasonal, organic, non-organic, healthy, nutrition

If you’re trying to eat organic then you may be surprised to know you don’t always have to.

Every year the Environmental Working Group tests a wide variety of conventionally grown (non-organic) produce for levels of pesticides and publish their findings in two easy-to-understand lists: the Dirty Dozen (highest levels of pesticides) and Clean Fifteen (lowest levels.)

Getting familiar with the Clean Fifteen can help us all to save a few dollars by buying conventional when we can and the Dirty Dozen is a helpful reminder of which foods are the most important to buy organic. If you can’t seem to keep track of all of these, don’t worry, neither can I! Just bookmark this page for reference.

 

Dirty Dozen

  1. Strawberries
  2. Spinach
  3. Nectarines
  4. Apples
  5. Peaches
  6. Celery
  7. Grapes
  8. Pears
  9. Cherries
  10. Tomatoes
  11. Sweet bell peppers
  12. Potatoes

Clean Fifteen

  1. Sweet corn
  2. Avocados
  3. Pineapples
  4. Cabbage
  5. Onions
  6. Frozen sweet peas
  7. Papayas
  8. Asparagus
  9. Mangoes
  10. Eggplant
  11. Honeydew
  12. Kiwifruit
  13. Cantaloupe
  14. Cauliflower
  15. Grapefruit

Paleo Zucchini Hummus

Paleo Zucchini Hummsu

I’m almost done with my first ever Whole30 and this paleo zucchini hummus has been one of my favorite recipes so far! It makes a delicious dip for fresh veggies or an excellent addition to a Mediterranean plate with seasoned lamb patties, olives and a tomato cucumber salad.

While hummus is usually made with garbanzo beans, this recipe uses fresh peeled zucchini, but doesn’t skimp on flavor. I brought this to a barbecue and nobody even noticed the difference!

It’s also a super convenient recipe for anyone with food allergies/restrictions. It’s paleo, vegan, raw, nut-free and gluten-free. If you can’t eat sesame seeds for allergy reasons, you can swap out any other nut or seed butter for the tahini.

Ingredients:

  • 3 medium zucchini, peeled and coarsely chopped
  • 1/2 cup lemon juice
  • 1/2 cup tahini
  • 3 cloves garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 tsp cumin powder
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • paprika, chopped parsley and olive oil to dress

Instructions:

  1. Prep the zucchini and add to a blender or food processor.
  2. Add all other ingredients and blend/process on high until smooth.
  3. Pour into a bowl, cover and let chill at least 30 minutes.
  4. Drizzle with olive oil, sprinkle with paprika and fresh parsley to serve.

Yields 8-10 servings (party sized, half for smaller batch)

Because this recipe is made with fresh produce it doesn’t last quite as long as store bought hummus, use within 3-4 days.

How to Make a Chrysanthemum Compress

How to make a chrysanthemum compress, chrysanthemum, herbs, compress, poultice, topical herbs, chinese herbs, herbal medicine

Known as Ju Hua in Chinese, chrysanthemum is one of my favorite herbs.  It is a yellow or white flower that is similar to chamomile, in fact they are in the same family. Drinking chrysanthemum tea has several benefits and, as I explain above, the flowers can be used as a compress as well.

Owing to antimicrobial effects of the essential oils in its flowers, chrysanthemum can help resolve colds and flus when consumed and may be used topically for skin infections, especially staph. I’ve found it to work well on eczema, as well.

Components in the flowers called flavones promote circulation and have a particularly beneficial effect on the eyes. As well as carotenoids found in yellow flowers, mainly lutein, a visual pigment. If vision is impaired or the eyes are painful, red, dry, twitching, swollen or otherwise inflamed, they may benefit from the use of chrysanthemum, both internally and topically.  Use the compress on the eye while the lid is closed, and if it becomes dry you can rehydrate it with some of the cooled tea, otherwise all the tea should be consumed.

Chrysanthemum is also said to clear and cool the liver in Chinese medicine, and therefore may be beneficial to those who are detoxing, under a high level of stress, or have high blood pressure.

Be advised, there are very few Chinese herbs which are completely appropriate for every person or prolonged use.  Because chrysanthemum is cold in nature use cautiously for those prone to feeling cold, stomachaches, low energy, or poor digestion. Even if it cannot be consumed, it is usually still safe to use topically, as with anything we consume or use topically, it is possible to have an allergic reaction. It should not be used internally for prolonged periods of time without the supervision of a licensed herbalist.

Chicken Vegetable Soup

Chicken Vegetable Soup, paleo, gluten free, broth, real food

If you are feeling overloaded from holiday food and looking for something light to get your digestion back on track, or if you have been battling with a low immune system all season, then this is just the soup for you. What better for digestion and immunity than homemade chicken soup, made with a whole chicken, bones and all.

While with soup makes a great base if you’d like to add noodles or rice, without any heavy starchy components this soup stays super light, simple and satisfying.  Even though it take a little while to simmer, the recipe couldn’t be easier with only 8 ingredients!

Chicken Vegetable Soup
~1 medium onion (1 and 3/4 cups chopped)
~5 medium carrots (1 and 3/4 cups chopped)
~1 medium celery heart (1 and 3/4 cups chopped)
1 whole chicken, about 3 lb
1 and 1/2 tsp black peppercorns
2 1/2 tsp sea salt
2 bay leaves
1 and 1/2 tsp chervil or other dried green culinary herb

Cooking time: 2 and 1/2 hours
Active time: 30 minutes

Yields 6-8 servings

mirapoix, carrot, celery, onion, chopped, soup

Rinse, trim and chop your onion, carrots and celery in roughly the same size pieces. Save all the trimmings such as roots, skins and end pieces, those will be used to build the broth.

making broth, chicken soup, chicken vegetable soup

Set the chopped veggies aside in a bowl and place the trimmings into a large pot, at least 5 quarts, along with the black peppercorns, 1 teaspoon of the sea salt and the bay leaves.

Rinse the chicken well and remove anything that may be inside, typically the neck, liver and kidneys are included. I used all of those in the broth as well, which is optional, just make sure if they are in a bag to removed them before adding to the broth.

Add the whole rinsed chicken into the pot along with the trimmings and cover with water, which should be about 12-16 cups (3-4 quarts.) Bring to a boil and reduce to a very low simmer. Simmer for 1 hour, flipping the chicken halfway through.

While simmering, if any foam forms on the top of the broth skim it off with a large spoon and dispose of it.  This will keep the broth clear and clean tasting, I find very little foam forms as long as the simmer is kept low.

After an hour remove the chicken from the pot and let cool on a cutting board for at least 15 minutes before pulling the meat off of the bones. Return all the bones and skin back to the pot of broth, along with another 1 teaspoon of sea salt, continue to simmer 1 additional hour.

Tear the white and dark meat apart into spoon-sized pieces so they will be easier to eat. Cover and set aside.

Once the broth has finished simmering cut the heat and strain to remove all the solids, I do this with a colander over a large bowl, then strain again through a sieve.  Dispose of the solids that were strained from the broth.

In a different large pot or the same one you cooked the broth which has been cleaned out, turn the burner to high heat and spoon a few tablespoons of fat from the top of the broth where it naturally pools.  It’s okay if there is some broth mixed in, this is just being used to soften the vegetables.

Add the chopped carrot, celery and onion into the hot chicken fat along with a final 1/2 teaspoon of sea salt.  Saute until the vegetables are softened, about 10 minutes.  Then reduce to medium, add in the 1 and 1/2 teaspoon dried chervil (or another dried green culinary herb you have on hand, such as parsley or oregano) and saute an additional 2 minutes.

Add the strained chicken broth back into the pot with the cooked vegetables.  Bring to a boil, reduce to low and let simmer for 10 minutes.  Then turn off the heat, add in the chicken pieces and serve warm or let cool and store in sealed containers in the fridge for the yummiest leftovers ever.

 Chicken Vegetable Soup, paleo, gluten free, real food, local food