Lisa’s Potato Salad



  • 4 lbs organic potatoes (I mix white and red)
  • 3 stalks chopped organic celery
  • 1 chopped cucumber
  • 4 organic chopped green onions
  • 1 organic chopped red pepper
  • 1 large organic chopped tomato
  • 1 cup cooked peas
  • 1/4 cup organic capers
  • 2 chopped hard boiled eggs



  • 3 TBL GFCFSF mayo
  • 3 TBL dijon mustard
  • 1/4 cup GF balsamic vinegar
  • 1/4 cup organic olive oil
  • To taste: salt, pepper, herbs de Provence


Yield 6-7 servings


Boil potatoes then cut into bite size pieces then let cool.

Combine all sauce ingredients. Mix well and set aside.

Combine all chopped veggies, eggs, and potatoes. Mix 3/4 of sauce in and stir well. Use more sauce if you like save for leftovers for next day. Salt, pepper and herbs de Provence to taste.


Lisa's Potato salad- GFCFSF