My Mom’s Potato Salad recipe is based on classic potato salad and it’s truly AMAZING! My version uses homemade 3-minute mayonnaise and is paleo-friendly!
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 organic near me so I have come to using organic 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.
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My Mom's Potato Salad recipe is based on classic potato salad and it's truly AMAZING! My version uses homemade 3-minute mayonnaise and is paleo-friendly!
- 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
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 or
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. I like to use an
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!