Author: The Allergy Free Family
3 lb bag red potatoes
5 pieces of bacon cooked and chopped
1/2 cup green onions finely sliced
1 cup celery finely diced
1 batch of ranch dressing*
1 tsp celtic sea salt (or more to taste)
1/2 tsp finely ground black pepper (or more to taste)
1 egg room temp
1/2 tsp celtic sea salt
1/2 tsp garlic powder
2 tbs apple cider vinegar
3 large fresh basil leaves
2 tbs fresh dill
1/4 cup yellow onion diced
2 tbs green bell pepper chopped (optional)
1 cup extra light olive oil or avocado oil
1/4 cup coconut cream
Wash potatoes to remove any excess dirt. Then chop into cubes. Boil in a pot until a fork will easily go through the potatoes. Be careful not to over cook or the potato salad will be mushy. Drain the water and set the potatoes aside to cool completely.
While potatoes are cooling prepare ranch dressing. In a vitamix or food processor, add egg, salt, garlic, ACV, basil, dill, onion and bell pepper (optional). Pulse until fresh veggies are finely chopped and blended. Then slowly drizzle in oil, this process should take about a minute or so. Lastly, add in coconut cream until well mixed. The trick to emulsion is to have all ingredients at room temp and then slowly get the oil to thicken while on a low-medium speed.
Once potatoes are cool, add the bacon, green onions, celery, ranch, salt and pepper. Fold in until well coated and mixed. Can serve immediately, but the flavors will marry more if you let sit in refrigerator a couple of hours.