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

Cook Mode

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.