Ultimate You Change Centre

Egg and Potato Salad (Serves: 2-3)

 

INGREDIENTS:

1 sweet potato, diced

2 tablespoons coconut oil, melted

2 eggs, hard boiled and diced

¼ white onion, finely chopped

 

For the MAYO:

⅔ cup avocado oil

1 egg

1 teaspoon lemon juice

1 teaspoon dijon mustard

½ teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon dried basil

salt and pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. Coat diced sweet potatoes in coconut oil, place on baking sheet and bake for 15-25 minutes until soft. Let cool.

3. Place eggs in a saucepan filled with water, let boil for 12-15 minutes. Let cool, then peel and dice.

4. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!

5. Mix cooled sweet potatoes, eggs, onion and may in a bowl. Sprinkle with a little more salt!

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ACCREDITATION:

Recipe and photo from: http://paleomg.com