Healthy Potato Salad Recipe with Avocado Oil Mayo
Health-ify your old-school potato salad with a healthy mayonnaise option: avocado oil mayo!
You can check out my homemade avocado oil mayo recipe here, or feel free to use a store-bought brand. Or, you can of course make this recipe with any type of mayo that you prefer!
Ingredients
- 5 russet potatoes peeled & cubed
- 5 boiled eggs chopped
- 3 stalks celery thinly sliced
- ⅓ cup relish
- 1 clove garlic minced
- 3 Tbsp yellow mustard
- ½ tsp salt to taste
- ¼ tsp black pepper
- 1 cup avocado oil mayonnaise or mayo of choice
Instructions
- Add peeled and chopped potatoes to a large pot and cover with cold water. Bring to a boil, uncovered, and cook until potatoes are fork tender—about 10-15 minutes. Drain and allow to cool.
- If not using pre-boiled eggs, hard-boil eggs and allow to cool. (Learn my fool-proof method for hard-boiling eggs on the stove, or try hard-boiling eggs in the oven or toaster oven!)
- In the meantime, make avocado oil mayo—if desired, or if not using store-bought mayo! (Check out my homemade avocado oil mayo recipe here.)
- Once boiled eggs have cooled, peel and chop.
- In a large mixing bowl, combine cooked and cooled potatoes, boiled eggs, celery, relish and seasonings. Add avocado oil mayo and mix well to coat.
- Serve and enjoy immediately, or portion and store for later.
- Store in an airtight container in the fridge for 5-7 days.
- Yields 10-12 cups potato salad, depending on size of potatoes.
Video
Nutrition
Serving: 1cup | Calories: 282kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Fiber: 2g | Sugar: 1g