Potato Salad
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!
15 minutes
30 minutes
Difficulty:
Easy
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. | |
Serves: 10-12
Ingredients
- 5 lb5 lb5 lb Russet Potatoes, boiled, peeled and cubed
- 8 whole8 whole8 whole Eggs, hard boiled and sliced reserve one for garnish
- 3 pieces3 pieces3 pieces Celery, diced
- 0.5 cup0.5 cup0.5 cup Vidalia Onion, diced
- 0.75 cup0.75 cup0.75 cup Avocado Oil Mayonnaise
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Paprika, for garnish
Process
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 potatoes and 7 eggs, celery, onion, mayonnaise, salt and pepper
- Using a rubber spatula, stir to combine
- Garnish with remaining egg slices and sprinkle paprika
- Enjoy!
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My Notes:
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