Carley Smith, aka the Fairy Gutmother, is one of our favorites because her recipes are always absolutely delicious. We’ve recreated many of hers over the years, but today she joins us at the farm and is sharing her zesty potato salad recipe with us! Yummmm. Perfect for summer. The pepperoncini peppers give it that edge & spice you won’t expect but one that is kid-approved. We tested :)

Carley created this recipe with gut-health in mind. We are breaking all of that down in the demo below ~

INGREDIENTS

1.5-2 lbs fingerling potatoes
1/4 cup fennel bulb, chopped
2 tbs fennel leaves, chopped
2 tbs red onion, chopped
2 tbs pepperoncini peppers, chopped
1 lemon, juice + zest
1/2 cup mayo (we love Primal Aioli mayo)
1/2 tsp sea salt
1/2 tsp chili powder (if in Colorado, we loved using Spice Guys’ Midnight Toker here)

DIRECTIONS

Fill large stove top pot with water and bring to boil.
Add potatoes and boil for about 12-15 minutes or until softened but still firm.
Immediately place in an ice bath (bowl of ice and cold water) or run under cool water until potatoes chilled.
Dry off potatoes and begin to smash with the back of your knife then roughly chop and add to a mixing bowl.
Add fennel, onion, peppers, lemon, mayo, salt, and chili powder and toss until well coated.
Serve garnished with a sprinkle of fennel leaves.