Potato & Egg Salad

Ingredients:

1. 80g finely diced celery
2. ½ cup (I just used the whole container) fresh dill
3. 2 T apple cider vinegar
4. 2 T yellow mustard
5. sea salt and pepper to taste
6. 5 large eggs
7. 20 oz potato
8. 55g Primal Kitchen avocado mayo

Instructions:

1. Wash but don’t peel potato and boil or bake (baking preserves more potassium) until fork tender.
2. Toss potatoes in vinegar
3. Hard boil eggs 10-15 min and plunge in ice bath for easier peeling
4. Dice cooled potato into bite-size pieces
5. Peel and dice cooled eggs
6. Combine eggs & potato with remaining ingredients.  Add sea salt to taste.
7. Divide into 5 equal portions

Macros per Serving:

Calories:  277

Fat: 13.9 grams

Protein:  9.7 grams

Net Carbs:  28 grams

Fiber: 2.5 grams