Russian Notato Salad à la "Olivier" (Paleo, AIP

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Celery stalk
  • 1/4 cup Dill, Fresh
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ginger, ground
  • 1/3 cup Pickled cucumbers
  • 1/4 cup Red onion

• Condiments

  • 1/4 cup Capers
  • 1 Lemon juice
  • 1/2 cup Paleo mayonnaise
  • 1/4 tsp Wasabi, powder

• Baking & Spices

  • 1 lb Arrowroots, cooked
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

Found on zestypaleo.com

Description

Ingredients

• 1 pound arrowroots, cooked, peeled and chopped
• ½ cup celery stalk, diced
• ¼ cup red onion, diced
• ⅓ cup pickled cucumbers, diced
• ¼ cup capers
• ¼ cup fresh dill, finely chopped
• ½ cup paleo mayonnaise (recipe below)
• ¼ teaspoon wasabi powder*
• 1 tablespoon apple cider vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt or to taste
• Lemon juice, for serving
• ¼ teaspoon ground ginger or to taste**
• ¼ cup palm shortening
• ½ cup avocado oil
• ¼ teaspoon fine sea salt or to taste
• 1 tablespoon apple cider vinegar

Directions

• In a large serving bowl combine the arrowroots with celery, onion, cucumbers, capers and dill.
• In a small recipient whisk together mayonnaise with wasabi powder, apple cider vinegar, garlic powder and sea salt. Add the mayo mixture to the salad and stir to incorporate.
• Sprinkle with lemon juice and ground ginger, serve and enjoy!
• Place all the ingredients into a food processor or blender and process until smooth.
• Pour into a bowl or jar and use immediately or store in the fridge for a later use.