Loaded Potato Salad

This one is made with roasted potatoes and whatever left overs I had in my refrigerator!

 

• Gold potatoes
• Olive oil
• Dried thyme
• Sea salt
• Chopped celery
• Chopped bell pepper
• Fresh dill
• Hard boiled eggs
• Dressing: deli mustard, mayo, apple cider vinegar and maple syrup

Roast potatoes in olive oil, salt and dried thyme at 400 for about 20 minutes – flipping half way through; let cool and mix with chopped celery, bell pepper, and fresh dill; pour on maple mustard dressing; fold in eggs

 

Cheers and God Bless!