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Say goodbye to gloopy-mayo-heavy potato salad. This one’s got alllllll the right accessories and is sure to be a hit at the next family BBQ!
2 pounds mini red or Yukon potatoes (or try the tri colored bags, because blue potatoes are adorable), boiled, and cut in half
2 stalks celery, peeled and finely diced
1 large dill pickle, or 10 Gefen cornichons, finely diced
1 shallot, finely diced
1 small jalapeno, finely diced
1/4 cup parsley
handful of golden raisins
2 to 3 tablespoons Heaven & Earth Avocado Mayo
2 tablespoons reserved pickle juice
1 heaping tablespoon Dijon mustard with seeds
1 tablespoon Heaven & Earth Raw Honey
salt
pepper
In a large bowl, while the potatoes are still warm, add the remaining salad ingredients to them.
Combine dressing and toss gently over warm potato salad mixture. Let cool.
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