Start with your potatoes in a pot of cold water so that your potatoes will cook evenly.
Add salt and bring the water to a boil. Then turn down the heat to simmer for 25-30 minutes until the potatoes are just tender when pierced with a fork.
When the potatoes are cool enough to handle, peel them and cut them up into bite-sized pieces. Toss with avocado mayonnaise.
Cover and chill in the fridge for twenty-four hours.
The next day, toss with fresh chopped dill, salt, and pepper. I only add one-half of a teaspoon of Bragg's apple cider vinegar. It has a powerful taste so don't over do it.
Please refer to the blog post above for more important information.
Add 24 hours to the total time for potatoes to chill in the refrigerator after cooking them.
Red potatoes are lower in carbohydrates compared to other white potatoes like the russet. They also hold their shape when you boil them and won’t crumble when you cut them up.
Only add a tiny bit, one-half of a teaspoon, of Bragg’s apple cider vinegar to the dressing. It has a powerful taste so don’t overdo it. Seriously, I added way too much vinegar one time and I had to throw the whole batch out. Bleh. So just a little bit to taste.
You may want to sprinkle some paprika on top or add onions, celery, shredded carrots, diced bacon, or even chopped up hard boiled eggs. Whatever you like to add, you’ll be starting with a potato salad that has a moderate glycemic index. This is a huge health benefit.