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Yukon gold and red potatoes are lower glycemic versions of the white potato, and their flavors just pop. Using homemade mayo or an avocado based store-bought option provides healthy fat that balances the carb load in the potatoes.
2 pounds (1 kilogram) red or Yukon gold baby potatoes, whole, in skin
1 tablespoon Tuscanini Sea Salt
1/4 cup fresh parsley, chopped
1/3 cup onion, finely diced
juice of 1/2 a lemon
2 tablespoons Haddar Dijon Mustard
1/2 – 2/3 cup homemade mayonnaise
3 hard-boiled eggs, diced
Tuscanini Sea Salt, to taste
pepper, to taste
In a medium-size saucepan, combine potatoes and sea salt. Cover with water by one inch (two centimeters).
Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are easily pierced by a fork. Drain the water and remove the potatoes from the pan.
Place in the refrigerator to cool for at least 15–20 minutes.
Once the potatoes have cooled, peel and cut into chunks.
Add parsley, onion, lemon juice, and mustard. Toss to coat.
Add mayonnaise and diced eggs. Adjust seasoning to taste.
Photography: Chavi Feldman Food Styling: Renee Muller
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