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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Mayo-Free Potato Salad

This is my modified take on a classic German potato salad. I'm a German-American living in a state famous for its potatoes (my license plate even says so!). I'm constantly modifying recipes to fit my specific tastes and needs. So why not this one too? It was practically inevitable. Plus, with no mayonnaise included, this potato salad is perfect for outdoor potlucks and picnics.


  • 2 lbs. cubed Yukon Gold potatoes

  • 1 shallot, finely diced

  • ½ cucumber, diced into small pieces

  • ¼ cup chopped dill

  • 2 tbsp stone ground mustard

  • 2 tbsp apple cider vinegar

  • 2 tbsp extra virgin olive oil

  • Juice of half a lemon

  • Salt and pepper to taste


  • Boil the cubed potatoes for about 7 minutes, or until tender. Once done, remove them from the stove and immediately immerse them in cold water to stop them from getting softer.

  • Place the cooked and cooled potatoes, cucumber, shallot, and dill in a large mixing bowl. Stir to mix.

  • In a separate dish, mix together all of the dressing ingredients: mustard, oil, vinegar, lemon juice, salt and pepper.

  • Pour the dressing over the potato salad and mix to coat.

For a more authentic German potato salad, you can add some caraway seeds. This salad is also good with crumbled bacon stirred in. Let it sit in the fridge for a few hours to allow all the flavors to really come together. Then serve cold and enjoy!


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