Hearts of Palm Faux Potato Salad ("Fauxtato" Salad)

Ingredients

• 2 14-ounce cans whole hearts of palm, drained and rinsed
• 1/2 cup scallions, green parts only, chopped
• 1/2 cup red bell pepper, finely chopped
• 1 medium stalk celery, finely chopped
• 3 hard-boiled large eggs, chopped
• 1/2 cup avocado oil mayo (or your mayo of choice)
• 1 tablespoon dried chives
• 1 tablespoon yellow mustard
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1 teaspoon fresh dill, chopped
• 1 teaspoon white wine vinegar

Instructions

1. 1

   Prepare hearts of palm, produce and eggs: Once rinsed and drained, being mindful to handle them gently, chop hearts of palm lengthwise and then into ½-inch slices and place in a large bowl. Chop remaining produce and eggs per the list above, add to the bowl, and gently stir with a spoon to combine.

2. 2

   Prepare dressing: In a small bowl, whisk together the mayo, dried chives, mustard, salt, pepper, dill, and white wine vinegar.

3. 3

   Cover produce with dressing: Pour the dressing onto bowl with the produce and eggs and gently stir with a large spoon to combine. While the salad can be served immediately, for the best flavor, cover and refrigerate a minimum of 2 hours prior to serving.

4. 4

   Serve alongside your favorite summer mains, like my Grilled Pork Chops with Lemon and Sage, Italian Marinated Chicken Thighs, or my Juicy Turkey Burgers.

5. 5

   Store leftover salad covered in the refrigerator for 3-5 days. Stir before reserving.