Potato salad is such a summer classic.  I grew up loving my Auntie Jo’s potato salad. In fact, her potato salad is she knew I loved it so much that she gave me her secret recipe along with everything I needed to make it.  Cute bowls, a strainer, an egg slicer, the ingredients, and more. It sounds silly, but the secret potato salad recipe was one of my favorite gifts I’ve ever received. I was so excited to finally create a paleo potato salad, as potato salad was my childhood favorite summer food.

Paleo Mayo

One of the biggest challenges of creating a paleo potato salad recipe is finding a compliant mayonnaise. Thankfully, Primal Kitchen makes a paleo and whole 30 friendly version.  I know some people make homemade mayo, which I’m sure is great as well. I personally don’t go through enough mayo to make it myself, so it’s nice to keep a jar of Primal Kitchen mayo in the fridge.

Key Ingredients

Celery salt is key to this recipe.  Without it, the paleo potato salad does not taste like potato salad.  The celery gives every bite the perfect crunch, and the hard boiled eggs are delicious on top.

The potato salad keeps 3-4 days in the refrigerator and tastes the best day two once all the spices have set in.

What’s your favorite summer side dish?

Copyright secured by Digiprove © 2018 Jamie Horrigan

Print Recipe

Paleo Potato Salad

Course

Side Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 6 medium red potatoes, chopped
• 1 tsp olive oil
• 1/4 tsp minced onion
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 tsp celery salt
• 1/8 tsp onion salt
• 1-2 stalks celery, diced
• 2 tbsp paleo mayonnaise I used Primal Kitchen original mayonnaise
• 2 hard boiled eggs, sliced
• salt and pepper to taste

Course Side Dish Cuisine American Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 6 medium red potatoes, chopped 1 tsp olive oil 1/4 tsp minced onion 1/8 tsp onion powder 1/8 tsp garlic powder 1/4 tsp celery salt 1/8 tsp onion salt 1-2 stalks celery, diced 2 tbsp paleo mayonnaise I used Primal Kitchen original mayonnaise 2 hard boiled eggs, sliced salt and pepper to taste

Instructions

1. Wash the potatoes and chop into bite-sized pieces
2. Place the potatoes in a large sauce pan and cover the potatoes with water and a pinch of salt
3. Cover the pan, and bring the potatoes to a boil. Once they boil, uncover the pan and simmer for 15 minutes or until fork tender
4. Once fork tender, drain the pan, place the potatoes in a storage container, and allow the potatoes to cool 20 minutes
5. Gently mix the olive oil, spices, and diced celery into the potato slices and refrigerate at least 4 hours (overnight is best)
6. Bring 2 eggs to a gentle boil, then simmer 8 minutes. Allow the eggs to cool 10 minutes, then peel and cut into thin slices
7. Mix the mayonnaise into the potato salad and season to taste with salt and pepper. You may need to add more mayonnaise depending on the size of your potatoes
8. Top the potato salad with the egg slices

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