Potato salad, a staple at almost any summer picnic or BBQ. What’s not to love? Creamy potatoes, hardboiled eggs, the crunch of celery and onions – all good right? Then we realize that it’s slathered in Miracle Whip or Hellman’s Mayonnaise – not so good.
The good news? Real food potato salad is easy to make and it tastes BETTER! It seems like I’ve said this a million times by now, but when you control the ingredients, you control the taste and the quality of the food you are preparing.
Some folks may be intimidated by making homemade mayonnaise. Don’t be – I’ve discovered a few tricks and will provide you with tried and true recipes (here with a small base blender, here with a whisk, here with a food processor, and here with an immersion blender – my favorite method).
I don’t recommend making mayonnaise in a wide base blender like a Vitamix, Blendtec, or Ninja. The ingredients will not reach the blades and when you drizzle in the oil, you will get a chunky, sloppy mess. If you have an old school blender with a small base, it will work perfectly!
My very favorite way to make mayo is with my immersion blender. If you don’t have one, put it on your wish list – you will not be sorry. Not only is it great for making homemade mayo, but it is the perfect way to puree soups without dirtying another large vessel (blender container)!
One more thing before we get to the recipe. It’s a question I get all the time – “Are potatoes Paleo/Primal/safe starches?” This is a tricky question and I don’t think there is one correct answer. Mark Sisson and Rob Wolf seem to agree that if you are not metabolically broken (meaning your blood sugar is under control and you are healthy), occasional potatoes are a fine addition to a Paleo or Primal diet. It think they are especially great after an intense workout or a lot of playing in the sun. I think it’s also important to note that if you are dealing with an autoimmune disease, potatoes and other nightshades should probably be eliminated from your diet. The Paleo Mom has a good explanation of why here.
Now, on to the recipe!
Potato Salad with Bacon and Chives
- 2 pounds of Yukon Gold potatoes, peeled and cut into 1/2 cubes
- 1 teaspoon sea salt, plus more for seasoning
- 6 hardboiled eggs, cut into slices or chunks
- 3 strips of pastured bacon, cut crosswise into 1/4 strips
- 3 stalks of celery, sliced crosswise into 1/4 pieces
- 1-2 tablespoons fresh chives, minced
- 1/2 cup homemade mayonnaise
- 1 Tablespoon dijon mustard
- 1/2 teaspoon paprika
- Freshly ground black pepper
What to do:
Place the diced potatoes in a large sauce pan and cover with cold filtered water. Add in the 1 teaspoon of sea salt and place over medium heat on the stove. Bring to a boil and then turn it down to a simmer. Cover the pot and cook for 10-15 minutes. Check for doneness and cook longer if needed. Drain and rinse with cold water.
While the potatoes are cooking, fry up your bacon. When it is done to your liking, drain and spread it out on a paper towel lined plate to cool.
Once all of the ingredients are cooled to room temperature, combine everything listed above in a big bowl and gently toss to coat in the mayonnaise. Taste and season with sea salt and freshly ground black pepper.
I like to refrigerate to potato salad for a few hours as I think it tastes best really cold. Remember that homemade mayonnaise is made with raw eggs and cannot sit out for hours at a time. Serve and then put leftovers back in the fridge.