Potato salad is one of those meals with endless variations! Here are some suggestions; celery, pickles/relish, paprika, chopped black or green olives, capers, red bell pepper, cayenne pepper, turkey bacon.
Ingredients:
-
8 potatoes, peeled & cut into cubes
-
2 hard boiled eggs (after they’re cooked, chop the whites and set the yolks aside)
-
2 green onion stalks, thinly sliced
-
5 fresh sprigs of parsley, chopped
-
3 T mayonaisse (see recipe below)
-
2 tsp yellow mustard
-
salt and ground black pepper to taste
-
Boil the cubed potatoes for about 10-15 minutes. Drain into a colander and allow to cool down.
-
Once potatoes are cool, place them in a bowl and add the chopped egg whites, egg yolks, green onions, parsley, mayo and mustard. Fold ingredients together. Add more mayo or mustard if desired. Season with salt and pepper and place in fridge to chill.
To make homemade mayo, follow this easy recipe:
-
2 T freshly squeezed lemon juice
-
one whole egg plus one yolk, both at room temperature
-
one and a half cups of canola oil
-
sea salt to taste
In a glass bowl, using an immersion blender, blend the lemon juice and eggs together. Add the canola oil, in a slow, steady stream and continue blending until you have a smooth consistency. Add salt
to taste if desired. Place unused mayo in a glass jar, tightly closed and refrigerate. Consume within 7 days. Makes one and a half cups.
