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Granny Geek Potato Salad

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Potato salad

Boil up a bunch of russet potatoes with the skin on, enough water to cover.. Don’t bother to wash them, the dirt will boil off and sink to the bottom.

Take spuds out to cool. Save the water for soup (settle and pour off) or use it to water plants after it cools.

Mix dressing in bowl big enough for all. Couple of big blobs of mayo, 1/4tsp or so of stevia extract, a good slosh of raw cider vinegar. Add fresh chopped chives and stir well. It should be on the soupy side. Optional: salt, pepper, paprika, finely chopped pepperoncini peppers, (your favorite thing here).

Chop the still-warm potatoes in. Discard ugly spots, but keep the peels. Good for ya. Stir it up. If you were very clever, the proportion of dressing to spud is perfect. Let it rest as long as you can bear to before digging in.

This is high-acid stuff, little fear of food poisoning if it’s handled sensibly.

Oh, yeah, you can toss in hard-boiled eggs too. Doesn’t keep as well then, though.

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