Updated: 12 hours ago
Clean ingredients make up this potato salad. Organic potatoes, celery, cucumber and green pepper with healthy fats and pastured eggs.
Stay aware of the Phazes that are approved for this recipe. Potatoes are a starch that will feed candida and mold so this recipe is only approved during phazes 1, 2 and 8 when you are close to being detoxed fully. At the beginning of the phazemolddiet you need some starch so that you do not herx too quickly as you "Phaze" in.....to #3 which is your strict detox phaze.....eliminating all starches, sugars and gluten suddenly will cause extreme herx, worse illness and also molds and yeasts will produce more mycotoxin in defense which can harm your body. So in the first 2 months...eat your potatoes....just eat them in moderation and make sure, as always that they are "organic".
KITCHEN ITEMS YOU'LL NEED
2 stainless steel saucepans or pots
Optional Egg slicer - BUY HERE
KEY INGREDIENTS THAT MAKE IT CLEAN
Most potato salads are filled with unhealthy mayos or salad dressings that contain inflammatory fats, preservatives and unhealthy mass produced eggs from factory farms.
In this recipe that is only approved for Phazes 1, 2 and 8, I bypass all the toxic ingredients and replace them with good fats, no sugars and no added chemicals.
Real sea salt
2 large organic potatoes peeled and diced 4 pastured eggs boiled and peeled 1/2 cup chopped cucumber 1/2 cup chopped celery
1/2 cup of finely chopped organic white onion 1/2 cup chopped green pepper
1/4 cup of chopped fresh parsley DRESSING INGREDIENTS 1/3 cup avocado mayo 1 tablespoon of olive oil 1 Tablespoon dijon mustard
2 teaspoons of fresh squeeze lemon juice from organic lemons 1/2 teaspoon paprika
1/8 teaspoon of cayenne pepper 1/2 teaspoon of dill 1/2 teaspoon sea salt
Using your stove top. In 2 separate pots, fill them halfway with "filtered/spring/osmosis/distilled" (either of these types), of water. Bring both to a boil first.
While the water is boiling rinse, peel and cube the 2 large organic potatoes.
Once the water is now boiling and potatoes have been diced, place 4 pastured eggs gently in one pot using a slotted spoon and the potatoes in the other pot. (Be careful not to burn yourself). Boil both for 15 minutes. Turn off the stove. Remove both pots from the heat source.
Immediately drain the boiling water from the pot that contains the eggs and rinse with cold water several times. Fill the pot about 2 inches deep with new cold water and let the eggs sit in the water and set it aside.
Using a colander, drain the water from the pot that contains the potatoes. Give them potatoes in the colander a good cold rinse. I preferably like to rinse my potatoes an additional time to remove more of the starch.
Set potatoes aside to drain.
Crack and peel the eggs.
Using a knife and cutting board OR you can buy this handy little egg slicer like I have HERE, slice up only "2" of the eggs.
In serving bowl toss in all ingredients (except 2 of the boiled eggs) and mix using the fold over method using a spatula.
Spread the remaining eggs on top
I like to save a little green pepper on top for garnish, or you can chop up scallions if you have some.
Because the PhazeMoldDiet strictly follows a "no leftover" rule you'll want to make these in small batches for just the meal you are serving. Potato salad does not freeze well and could potentially be mushy once thawed out.
Did you make this potato salad? Tell everyone below how good it was!!