• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Prepare the eggs.

• Bring a pot of water (enough to fully cover the eggs) to a boil.
• Once the water is boiling, place the eggs in the pot.
• Boil for 9 minutes. Once the eggs are done, remove the pot from heat immediately, drain the water, and run cold water over the eggs.
• Set the hard-boiled eggs aside for later.

Prepare the potatoes.

• Skin the sweet potatoes (or kabocha squash, if using that instead) with your vegetable peeler and chop each potato into fairly large chunks, about 1 in x 1 in (this will make it boil faster).
• Bring a pot of water (enough water to fully cover the potatoes) to a boil.
• Once the water is boiling, place the peeled potatoes in the pot.
• Let the potatoes boil for 10-15 minutes or until fork-tender.
• Once the potatoes are fork-tender, drain the water and cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.

Prepare the sauce.

• Peel the hard-boiled eggs and separate the yolks from the whites. Place the yolks in a large mixing bowl and the whites in a small bowl.
• Mash the yolks and add the Duck Fat Mayo (or avocado oil mayo, if using), raw milk (ASHLEY20 for 20% off), yellow mustard, pickle juice, and sea salt (ASHLEYR for 15% off) to the mixing bowl. Mix well until sauce is smooth.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Prepare the pickles, cucumber, and egg whites.

• Skin the cucumber with your vegetable peeler and finely chop it into small cubes. I cut around the seeds and leave them out, but this is not necessary.
• Take the pickle spears and finely chop them into small cubes.
• Take the egg whites and chop them into small pieces.
• Set the chopped cucumbers, pickles ,and egg whites aside.

Prepare the potato salad.

• In your serving bowl, add the potatoes. The pieces should stay somewhat formed but smaller pieces will fall apart and mash.
• Add the sauce and chopped cucumbers, pickles, and egg whites to the potatoes.
• Stir well and place in the fridge to set for about 2 hours before serving. Garnish with chopped chives or green onions, if preferred.
• Enjoy! Leftovers can be stored in an airtight container in the fridge for 4-5 days.