No Mayo Potato Salad


1 Tbsp mustard
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1/2 tsp sea salt
1 Tbsp finely chopped fresh dill
dried chili flakes or crushed black pepper to taste
1 cup lima beans, cooked
6 large potatoes
a roll of tin foil


At home, whisk together the mustard, olive oil, apple cider vinegar, dill, salt and pepper. Gently mix in the lima beans. Pack into a ziplock bag and keep in your cooler/fridge.

The night before you want to serve this, wash the potatoes and then wrap them individually in tin foil.

After you start your campfire, place the wrapped potatoes at the edges of the fire, so that they get the heat but are not directly in the flame. Let them bake there for about 1 hour to 1.5 hours).

Once the potatoes are tender, remove them from the fire and allow them to cool.

Unwrap the potatoes, cut them to bite-sized pieces and put them in a large bowl. Gently mix in the lima bean mixture and serve.

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