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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.
If you haven't already made the hard boiled eggs, put those up.
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 remove them from the water 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 1½ teaspoons kosher salt, celery seed, white pepper and mayo. Gently fold using a spatula until well mixed. You want to be careful not to crush the potatoes or stir too aggressively so the potatoes retain their shape.
Taste and adjust seasoning if necessary. Cover and refrigerate until well chilled (or overnight!). Serve and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.