dad’s potato salad

I came across this recipe and adapted it for our eating style. It’s seriously delicious! And, I was elated when my dad, who is basically a potato salad eating aficionado, said he loved it, too. Potato salad for the win!

  • 2 1/2 – 3 lbs baby red potatoes
  • 3 T white vinegar
  • 2 large celery stalks, diced
  • 6 green onions, diced
  • 5 hard boiled eggs, peeled
  • 1½ cups avocado mayo or homemade mayo
  • 1 T yellow mustard
  • 1½ tsp celery seed
  • kosher salt and freshly ground black pepper
  • paprika for garnish
  1. Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
  2. Cut potatoes into large diced pieces (I leave the skins on mine, but you can choose to peel them first if so desired).
  3. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes.
  4. Add the celery and green onions to potatoes, then chop 4 of the hard boiled eggs and add to the potato mixture.
  5. In a medium bowl, mix the mayonnaise, yellow mustard, celery seed, salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed.
  6. Slice the last egg into thin slices and place the slices on top of the salad.
  7. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Recipe adapted from Foodie Crush.

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