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By Annie Dru, CCE
- 1 pound heirloom new potatoes
- bacon grease for roasting
- 4 slices pasture-raised bacon
- 2-4 minced shallots
- 2 tablespoons minced, fresh thyme
- 3 naturally fermented dill pickles
- 3 tablespoons mayonnaise made with olive oil
- 1 tablespoon mustard
- Unrefined salt to taste
Coat washed and dried potatoes in bacon grease and sprinkle with salt.
Roast potatoes in a 375° F oven until a fork pierces them easily (approximately 1 hour).
Allow potatoes to cool, then slice and place in a large bowl. Fry bacon and sauté shallots in grease.
Dice pickles, then mix bacon, shallots, thyme, and pickles with potatoes.
Spoon in mayonnaise and mustard. Mix, being careful not to mash potatoes.
Sprinkle with salt and place in refrigerator until ready to serve.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other recipes from Annie Dru:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2012 | Volume 36, Number 2
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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