Last month our family completed a round of Whole 30, you can read about it here if you missed it. Since then, I’ve been trying to convince my friend’s husband to get on board the Whole 30 wagon, because his wife really wants to do it.
So I’ve been inviting them over to show them that healthy food can be delicious, and it doesn’t have to be boring at all. I think I almost convinced them of this dish. It’s a classic.
The only thing you need to change from your mom’s recipe is to make sure that you’re making your own mayo, and you’ve got a delicious meal that doesn’t feel like a huge change at all. I have a few tips for making it extra delicious though, even if you’re not doing a round of Whole 30.
The first is to start by boiling your potatoes whole. That’s right, just clean them and throw them into boiling water. Okay, don’t throw them, that sounds dangerous! After they’re fork-tender, pour off the hot water and cover the potatoes.
When they’re cool, the skin will just peel off! Plus, it keeps the moisture in the potatoes so that you don’t have to add as much mayo as you normally would need to. I learned that tip from my husband’s Aunt Bonnie, and it never fails!
Classic Potato Salad, Whole 30 Approved (Printable Recipe)
6 large potatoes
1/2 cup of diced celery
1/2 cup of diced carrots
1/2 cup of sliced green onions
1 large pickle, diced (make sure they’re whole 30 compliant. I used some homemade pickles my grandma made)
1 cup of mayo (whole 30 approved)
3 T of Dijon mustard
4 hard-boiled eggs, sliced thin.
1 T. paprika
1 t. salt
1 t. pepper
Boil potatoes whole, until fork tender. Let cool, then peel off skin and dice into 1-inch cubes. In a large bowl, combine all veggies, mayo, mustard, salt, pepper, paprika, and top with sliced eggs.
Sprinkle with paprika and dried dill for garnish. Let the salad rest and completely cool in the fridge for at least an hour, so the flavors will marry.
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