I feel so grateful to have a mom who valued health, nutrition and fitness growing up. As a cancer survivor at age 20 (with my sister in the womb), she began a journey towards health and wellness that changed the trajectory of all of our lives. She was careful not to give us any processed or colored food and encouraged us to be involved in every physical activity we could find. We were the lucky kids who had a home-cooked, healthy meal every night of the week . . .

When we were old enough, my mom continued her journey as a health seeker, expanding her education in psychology and eventually opening up her own practice as a licensed professional counselor. Like I said, the gratitude I feel for a healthy early childhood is a debt I will never be able to repay . . . Thank you, Mom! :D

When I met Marek's mom (Danuta) for the first time, I was shocked. Her relationship and passion for healthy living was a mirror image of my mother's! How could I be this lucky twice?? We had so much in common, I knew it could only get better from here on out . . . and I was right . . . We sat down to a warm, home-cooked meal and I felt right at home already.

Last time we were in Houston, we had so much fun cooking together! Marek really wanted to learn how to make her potato salad, so we got right into it. Danuta says the secret to her salad is to chop everything into small, even pieces. Growing up in Poland, she learned the proper technique to a micro-chop and boy has she perfected it! It's amazing how much texture and form can really make or break a dish. Danuta's Potato Salad is to die for and it's packed with fruits and vegetables to keep it healthier than your average potato salad.

RECIPE

Danuta's Potato Salad

Salad or Side

GLUTEN FREE, SOY FREE, CORN FREE

serves: 6-8
active time: 15 min.
total time: 30 min.

INGREDIENTS

2 cups potatoes (I used red and yellow) , peeled, lightly steamed, then micro-chopped
1 cup carrots, peeled, lightly steamed, then micro-chopped
1 cup peas, micro-chopped
1 cup crisp granny smith (green) apples, peeled micro-chopped
1 cup dill pickles, micro-chopped
3 hardboiled eggs, chopped
1/4 cup dressing (more or less to taste)

Dressing

1/4 cup total = (half vegan mayo (I used this - vegan and DELISH + half dijon mustard)

Garnish

salt & pepper to taste

INSTRUCTIONS

PREP

Peel and lightly steam (or boil) potatoes and carrots until soft but still crisp. Micro-chop and then place in large salad bowl.
Measure peas and add to salad bowl.
Micro-chop granny smith (green) apples, dill pickles, and hard boiled eggs. Add to salad bowl.
Mix dressing. Add dressing to taste then season with salt and pepper.
Store in refrigerator and when ready to serve, season with a little more salt and pepper to taste.

*Note: The salad tastes even better the next day, so I like to make the night before serving.