Several (10) potatoes
4 Medium Carrots
6 Stalks of Organic Celery
1 Medium to Large Green Bell Pepper
1 Small Yellow Onion
1/2 Red Onion
One Large Organic Lemon
6 to 12 pickled Large Garlic Cloves
1/4 Cup Chipotle Mayo
1/2 Cup Just Mayo - Plain
4 Tablespoons Organic Apple Cider Vinegar
1 Tablespoon Organic Soy Sauce
1 Teaspoon Dill Weed
1 Teaspoon Celery Seed
1 Teaspoon Black Salt
Fresh Ground Black Pepper
I just grabbed what we had. Regular white potatoes. Pealed them; but I often don’t. Cut in bite-size pieces and steam them until fork tender
More or less to taste; mainly for crunch and color. Diced.
Use Red, Yellow or Green – all the same but for color. Green is all we had this time. Fine Dice.
Use white if you prefer. Dice Fine
For Color and flavor. Dice Fine
Fork your lemon to get all the juice.
We buy fresh whole garlic and I save off a bunch in a jar of organic apple cider vinegar. Keeps long time in refrigerator. Adds a nice tangy flavor to the garlic. Fine Dice.
VEGAN mayo, made by the ‘Just Mayo’ company. Delicious. Adjust the blend to taste. Hellmann's also now offers a vegan mayo too. Several to choose from.
You can use more or less; depending on the size of your batch of potatoes and taste. Start with 4 for this large batch; you can always add more to taste.
Soy sauce or tamari adds a depth of flavor to many dishes.
You can use dill seed if you prefer.
Since we have celery in the recipe you can omit but I like it.
Black salt is high in sulfur to add that ‘eggy’ flavor. If you have an allergy to sulfur, please omit.
I like it on top to give some pizzazz and don’t mix in.