- 1 pound new potatoes, boiled and cut into 3/4″ chunks
- 2-3 T. homemade italian-style dressing
- 3/4 c. vegan mayo
- 1 small yellow onion + 1 t. chopped green onion
- 3-4 hard-boiled eggs, chopped
- sea salt and ground pepper
For the Italian dressing use: (season to your taste) garlic salt, grill seasoning for chicken, cayenne pepper blend, and oregano —– I used about 1 t. for each plus a teaspoon of agave, 2 t. dark balsamic vinegar and 1 T. sesame oil. Essential oils that are great in this salad are lemon and dill. I love the toothpick method (where you dip the toothpick into the bottle) for adding flavors. A drop on a spoon works well so that the oils don’t drop too fast into the dish. Mix ingredients together and refrigerate for 30 Min. Have fun with this and if you’re adventurous add bacon!
Only use Young Living Essential oils or a source you can trust because many store-bought oils have synthetic ingredients that can harm the body if taken internally.
3 hours later::::MMMMMMMMMMMM!!!!!!! Please try thissssssss. Just ate the potato salad with Rainbow Trout and am now going to have artichokes for the 2nd course!!! 2 good 2 b tru.