Whether it's served cold at a summer bbq, or warm at a snug fall dinner party, potato salad is an instant winner! And when it's #whole30approved AND stuffed with Steakhouse Biltong? #winningwinningwinning

Shout out and many thanks to #whole30coach Hayley Lucero @live.whole.heartedly for sharing her yummy recipe with us!

Ready to make it?

Serving size is 4 

Cook time is 35 minutes

Gather this together:

Ingredients:

2 medium russet potatoes

1/3 cup Brooklyn Biltong Steakhouse beef jerky

1/4 cup avocado mayo

2 Tbsp Dijon mustard 

1 Tbsp olive oil

1/4 cup red wine vinegar

1 tsp dill

1 tsp garlic powder

1/4 tsp red pepper flakes

1 Tbsp chopped dill pickles

Salt and pepper

Now do this:

1. Wash and chop 2 russet potatoes into 1-inch cubes.
2. Boil a medium pot of water and add potatoes. Cook until fork tender (about 20 minutes).
3. While potatoes are boiling, combine the rest of the ingredients together in a bowl. Whisk together.
4. When potatoes are finished, drain water, add potatoes to your dressing, mix, and let it rest.
5. Serve right away or cover and place in the fridge to enjoy chilled.

Enjoy!