POTATO SALAD WITH HOMEMADE MAYONNAISE
I KNOW Summer has come to an end, but I absolutely could not resist sharing this Potato Salad recipe with you guys. Why is it that we can only eat potato salad in the summer? And bring it to barbecues and potlucks? That is straight silliness. I am going to be making this potato salad with homemade mayo over and over again all fall and winter long. I am going to keep this blog post very short because frankly, I have a TON to do today, and I’m just excited I was able to carve out enough time to quickly shoot this recipe and get something up on the blog.
I used red potatoes because they are my favorite tasting. You can do this with sweet potato, russet, or fingerling– it’s your call! There are also purple sweet potatoes that are in season right now. THAT would look so dang cool. Oh, and homemade mayonnaise is the easiest thing in the world to make, especially if you have an immersion blender handy. You can check out an awesome video tutorial by Michelle Tam below in the recipe. I link to a fun scope she did a few weeks ago, showing everyone how quick homemade mayonnaise can be made with the right tools! Back to my point though, who says potato salad cannot be enjoyed all year long? I’m here to test that sentiment. Join me!
- 2 1/2 pounds red potatoes scrubbed and roughly chopped
- 1 tablespoon sea salt
- 1/3 cup lightly packed fresh parsley roughly chopped, plus more for garnish
- 3/4 large yellow onion diced
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 3-4 tablespoons Homemade Paleo Mayonnaise it really depends how much you like
- freshly ground black pepper to taste
|Cook Time||10 minutes|
|Prep Time||10 minutes|
- In a large saucepan or Dutch oven, combine chopped potatoes and sea salt. Cover with water by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are easily pierced by a fork and you are able to pull out with little resistance. This should take 5-7 minutes.
- Drain the water and move the potatoes to a large bowl. Place in the refrigerator to cool for at least 15-20 minutes.
- Once the potatoes have cooled, add parsley, onion, lemon juice and mustard. Give it a nice toss.
- Gently add in the mayonnaise. Add black pepper and more sea salt, to taste if necessary.
- Serve cold.
There is no Nutrition Label for this recipe yet.