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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!
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.
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