Greek potato salad with homemade mustard honey dressing, olives and dill

I followed the paleo diet for a while and I didn’t eat any potatoes at that time. Since I started the Medical protocol, I think I have eaten more potatoes than in the last 5 years combined! So, time for new inspiration. I felt like having some mustard. But since that has vinegar, I decided to make it myself: with lemon juice. I combined it with red onions, dill and olives.

Ingredients

• Potatoes – Peeled and in cubes (3 cups or 450 grams)
• Red onion – Shallots will do fine as well.
• Lemon – The juice of 1 lemon.
• Raw honey – Replace with maple syrup for vegan.
• Mustard – If you follow the Medical Medium protocol you can make mustard yourself with mustard seeds, lemon juice and water.,
• Dill – You will need 1 bunch fresh.
• Black olives – You will need 1 small handful. I had Kalamata.
• Salt – I had Celtic sea salt but you can also use Himalayan pink. Just be sure its pure Himalayan and contaminated. To taste, but for MM as few as possible.
• Black pepper – To taste, preferably freshly ground.

Black, dark olives

I used black Kalamata olives. Dark olives ripen longer on the tree. This gives them a fuller and deeper taste. They are also softer in texture. But note that most black olives are actually chemically treated green olives. A hard, shiny, black olive usually can’t be trusted. Naturally ripened olives, like Kalamata olives, are purple (not black) and soft.

Other potato salads

Love a good potato salad? Try one of these:

Other potato recipes

Or try one of these warm potato recipes:

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