Lemon Potato Salad
photo by recipe author


Servings: Approximately 8
Preparation Time: 30-35 minutes

  • 3 pounds organic red potatoes
  • home made coconut oil mayonnaise*
  • 5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
  • 1 tablespoon organic raw apple cider vinegar
  • 20 leaves fresh organic basil, minced
  • 1/4 organic onion, chopped
  • 3 organic celery stalks, sliced
  • 1/4 jalapeño, de-seeded and very finely diced
  • sea salt, to taste
  • organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!