You guys have no idea how big of a deal it is that I am sharing this recipe with you. This is my mom’s recipe and she is not a fan of sharing her tried and true recipes with ANYONE.
When it comes to potato salad, this is seriously the best potato salad I have ever eaten in my life.
I know countless people who don’t even like potato salad who cannot get enough of this one. My mom has been making it as long as I can remember and recently I convinced her to let me share the recipe with you all. Not an easy task but so worth it!
For those of you who eat a mostly Paleo diet, this is paleo-friendly. There is a lot of conversation happening out there right now about resistant starch. White potatoes and white rice that are cooked and cooled sort of fit into the “resistant starch” category. I linked to a great FAQ below in the notes if you want to learn more about RS and what it is.
Personally, I think there is room in everyone’s diet for awesome sauce potato salad. I cannot wait to hear what you guys think of it so make sure to come back and comment after you make it 🙂
- Click here for a great FAQ about Resistant Starch from Mark’s Daily Apple.
- My mom prefers to use a white round potato but I have a hard time finding those organic near me so I have come to using russets. A lot of people like to use red or new potatoes for potato salad since they stay firm and hold their shape but I think (as long as you don’t overcook them!), the bit of russet that mashes up gives this an extra creamy texture and only adds to the deliciousness!
- Try to select evenly sized potatoes so they cook evenly.
- Plan to make this one day in advance.
11 Points Plus Per Serving -- 8 Servings
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 1/2 pounds organic russet potatoes, boiled whole with skin on (SEE NOTES)
- 1 medium stalk celery, diced
- 1/2 small sweet onion, diced
- 1/4 green bell pepper, diced
- 1/2 medium carrot, peeled and shredded
- 2 large hard boiled eggs , chopped
- 1 teaspoon + 1 1/2 teaspoons kosher salt
- 2 teaspoons whole celery seed
- 1/4 teaspoon ground white pepper
- 1 1/4 cup mayonnaise
- Place whole, unpeeled potatoes in a large pot of salted water (to cover by about 2"). Bring to a boil, reduce heat to a medium boil and continue cooking for 35 to 45 minutes (depends on size) until potatoes are fork tender but not falling apart.
- While potatoes are cooking, dice celery, onion and green bell pepper. Peel carrot and shred.
- If you haven't already made the hard boiled eggs, put those up. Here is a tutorial .
- Finally, make a quick batch of mayonnaise and place in the fridge until ready to use.
- When potatoes are fork tender, use a slotted spoon to gently remove and drain the potatoes from the pot to a plate or cutting board.
- Very carefully, remove the skins and discard. The potatoes are hot so I recommend using a kitchen towel and a fork so you don't burn your fingers.
- Cut the potatoes into 1" cubes and place in a large mixing bowl. Toss in any small potato bits that crumbled off and immediately sprinkle 1 teaspoon of the kosher salt over the potatoes and gently toss to coat.
- Add diced celery, onion and bell pepper along with shredded carrot and chopped hard boiled egg.
- Finally, add the remaining 1 1/2 teaspoons kosher salt, celery seed, white pepper and mayo. Gently fold using a
- Taste and adjust seasoning if necessary. Cover and refrigerate until well chilled (or overnight!). Serve and Enjoy!