Potato Salad (Edit recipe)

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This Potato Salad was my Mom's recipe and quite frankly the only potato salad I would eat growing up and even as an adult. It's a classic with creamy potatoes and eggs and the most requested dish for all of our get togethers! I just knew I could not live without it when I became Whole30 so I recreated Mom's recipe and everyone loves it as much as her original recipe and I know you will too!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 10-12

Ingredients

5 lb Russet Potatoes, boiled, peeled and cubed
8 whole Eggs, hard boiled and sliced reserve one for garnish
3 pieces Celery, diced
0.5 cup Vidalia Onion, diced
0.75 cup Avocado Oil Mayonnaise
1 tsp Salt
0.5 tsp Paprika, for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl combine celery, onion, mayonnaise, salt and pepper, stirring to combine
Now add potatoes and eggs, using a rubber spatula to combine
Garnish with remaining egg slices and sprinkle paprika
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	331
Fat:	14 g
Carbohydrates:	44 g
Protein:	5 g
Cholesterol:	18 g
Sodium:	377 mg
Fiber:	5 g
Sugars:	2 g
Calculated for total recipe.