Anything bacon can do, Coconut Jerky can do better. This family favorite, with a healthy update, is a great alternative to the classic creamy American potato salad.
6 cups diced redskin potatoes
1/3 cup chopped Savory Coconut Jerky
1/2 cup sliced green onions
1/4 cup olive or avocado oil
3 tablespoons apple cider vinegar
2 tablespoons coconut sugar
2 tablespoons Dijon mustard
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1. Place the diced potatoes into a large pot and fill with enough filtered water to cover the potatoes completely.
2. Bring the water to a boil, and cook for 10 minutes or just until the potatoes can be pierced with a fork, but not falling apart when pierced. Drain potatoes, transfer to a bowl and combine with green onions. Set aside.
3. Whisk together dressing – oil, vinegar, sugar, salt, mustard and pepper in a saucepan and bring to a simmer for 3 minutes.
4. Stir heated dressing into potato mixture and top with chopped Savory Coconut Jerky.
Makes 4 – 6 servings.