Classic Potato Salad
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| Servings |
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Ingredients
Dairy
- 8 extra large eggs
Fresh Vegetables
- 4 cups potatoes about 12 to 15 new or mini potatoes
- 1 cup celery about 3 stalks
- 1 cup red onion about 1 medium onion
Condiments
- 1/2 cup homemade avocado oil mayonnaise or Skinny5 low cal mock mayo or clean avocado oil mayo like Primal Kitchen brand
Optional - if using mayo from a jar
- 2 tablespoons Dijon mustard choose a brand w/o added sugar like Maille
Ingredients
Dairy
Fresh Vegetables
Condiments
Optional - if using mayo from a jar
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Rate this recipe!
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Instructions
- Make homemade avocado oil mayonnaise, if using, {recipe link follows}, measure 1/2 cup and mix with an additional 2 tablespoons Dijon mustard and refrigerate. Or use a clean brand of store-brought avocado oil mayonnaise like Primal Kitchen brand.
- For a reduced calorie potato salad sub 1/2 cup Skinny5 Low Calorie Mock Mayonnaise for the avocado oil mayonnaise {recipe link follows}. Measure 1/2 cup and mix with an additional 2 tablespoons Dijon mustard and refrigerate.
- In the meantime, wash potatoes. Fill a large pot halfway with water and add potatoes. Optional - add a pinch of salt. Bring water to a boil. Reduce heat, cook at a roiling boil about 15 minutes or until potatoes are just tender.
- Remove pot from stove and carefully pour potatoes into a colander. Rinse with cold water. Remove potatoes with a slotted spoon and place on paper towels to drain.
- Add eggs to a medium-sized pot. Cover with water. Place pot on stove over high heat and set timer for 17 minutes. Reduce heat, cook at a roiling boil until timer goes off. Remove pot from stove, set in sink, and run cold water into pot. Remove eggs with a slotted spoon and place on paper towels to dry.
- Once eggs are cool enough to handle, peel, add to a large mixing bowl and mash with a fork. Once potatoes are cool enough to handle, cut in half {smaller potatoes} or quarter {larger potatoes}, skin on. Add to bowl. Dice onion and slice celery. Add to bowl along with salt and pepper, to taste.
- Gently mix 1/2 cup mayonnaise, more or less, depending on how dry or wet you like your potato salad. Optional - if using avocado oil mayonnaise from a jar, add 2 tablespoons Dijon mustard. If using Homemade Avocado Oil Mayonnaise or Skinny5 Low Calorie Mock Mayonnaise, measure 1/2 cup finished recipe and mix in an additional 2 tablespoons Dijon mustard.
- Transfer potato salad to a decorative bowl. Cover and refrigerate until chilled before serving.
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