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Choose Your Own Potato Salad

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• Potatoes, washed well and cubed
• Fat (Using 2 to 4 tbsp. per potato, go with regular or vegan mayo, olive oil, mashed avocado, or even flax seed oil)
• Vinegar (optional. Use 1 Tbs. per potato of balsamic vinegar, plum vinegar, rice vinegar, etc)
• Tasties and crunchies (things like minced onion, garlic scapes, garlic, capers, chopped olives, diced celery, bell peppers, crumbled feta cheese)

Boil cubed potatoes for about 5 minutes or until you can pierce them easily with a fork.

Drain potatoes and put in the refrigerator to cool.

In a large mixing bowl, combine your fat, vinegar, tasties, and crunchies. Mix well.

Add the potatoes and fold everything together until well combined. Chill for a few hours.