Potato Salad
Potato salad is a summertime favorite! We used a few simple ingredients like sour cream, avocado mayo and spicy brown mustard to make a delicious, creamy homemade dressing for this dish. I recreated this recipe to accommodate my family and their needs since traditional store mayo isn’t something they are able to eat.
Potato Salad
Potato Salad with Avocado Oil Mayonnaise Dressing
Ingredients
- 8 medium sized Red Potatoes, Diced
- 4 Hardboiled Eggs
- 1/2 of Medium Onion, Diced
- 1/2 Cup Sour Cream
- 3/4 Cup Primal Kitchen Avocado Oil Mayonnaise (or mayo of your choice)
- 1 Tbsp. Spicy Brown Mustard
- 1 tsp. Redmond Real Salt
- 3 tsp. Celery Salt
- 2. tsp. Black Pepper
- Diced Green Onion tops or Green Chives for garnish
Instructions
- Begin by cooking 4 hard boiled eggs. Fill a small pan with water. Add four eggs and bring to boil on high heat for 10 minutes. Remove from heat and let eggs sit for 10 minutes before draining water.
- Cover eggs with cold water and let sit for 10 additional minutes to cool before peeling.
- Fill a 4 quart stock pot with water and salt
- Peel and dice red potatoes and place in pot of water. Bring the water to a boil and cook until tender, drain and set potatoes aside to cool.
- To make the dressing begin by mixing together the sour cream, mayo, mustard, real salt, celery salt & black pepper in large bowl and set aside.
- Peel hardboiled eggs and dice into medium sized pieces, set aside.
- Dice onion into small pieces, set aside.
- In a large mixing bowl, mix together cooled potatoes, eggs and onion.
- Pour dressing mixture over the potatoes, eggs and onion.
- Mix well until all of the ingredients are combined.
- Let the potato salad cool in the refrigerator for at least 4 hours or overnight before serving. This helps all the flavors to combine.
- Some potatoes are starchier than others and will act like a sponge. If extra creaminess is desired, simply mix together another half batch of the dressing portion to mix into the potato salad as needed.
- Serve cold. Enjoy!
Potato Salad made from scratch!
We love to take American summertime recipes and change them to accommodate a more simplified and natural approach. When making potato salad, it’s hard not to miss those classic flavors of Hellman’s mayonnaise in a recipe.
Maybe you’re looking for a recipe to use a homemade mayo you’ve made from those sunshine yellow, fresh eggs from your chickens? Or maybe you’re looking for a recipe that uses a “cleaner” store bought option like we do? Well, you’re in the right place!
This Potato Salad is such a great recipe with all the classic flavors of a potato salad you would normally enjoy at a family picnic, made simply in your own kitchen.
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Step-by-Step instructions to make Potato Salad:
With just a few ingredients you can make a wonderful side dish to serve with hamburgers, hot dogs, brats or chicken. This also makes an excellent snack option since eggs are high in protein.
Begin by boiling eggs–
- Start by placing the eggs in water and bring to a boil. I usually let them boil for about 5-10 minutes then cover and remove from the burner and let sit for 10 – 15 minutes.
- Drain the hot water off of the eggs and cover them with cold water. Let them sit for an additional 10-15 minutes. Once cooled they should be easy to handle and peel.
- Once peeled, dice into small pieces.
Next, prepare the potatoes and onion–
- Fill a 6 quart pan with water and 1 tsp of salt.
- Peel the potatoes and dice into medium sized pieces.
- Place potatoes in salted water and bring to a boil.
- Cook potatoes just until tender then remove from heat and drain in a strainer.
- Be careful not to overcook or you will have a mashing potato
- Set aside and let cool.
- While the potatoes cool, dice one half of a medium onion and set aside.
Mix together the dressing–
- In a medium sized bowl, mix together 3/4 Cup of Primal Kitchen Avocado Oil Mayonnaise (or mayo of your choice), 1/2 Cup of Daisy Sour Cream, 1 T. Primal Kitchen Organic Spicy Brown Mustard, 1 T. Redmond Real Salt, 3. tsp Celery Salt and 2. Tsp Black pepper.
- The Celery Salt is key to getting the perfect taste so do not omit.
- Mix together all of the dressing ingredients thoroughly and set aside.
Combine all of the ingredients together–
- In another large mixing bowl, add the diced onion, egg and potatoes.
- Next, pour the dressing mixture over the onion, egg and potatoes.
- Mix all of the ingredients together until completely incorporated.
- Place in the refrigerator to chill ingredients for a minimum of 4 hours before serving or overnight to let all the flavors blend together.
- Depending on how starchy your potatoes are and your desired creaminess in the final product you may need to add a little more dressing .
