Potato Salad is a staple at many summer barbecues. It does pair nicely with other staples like grilled meat, baked beans (which are sadly not gluten free), and the like. It’s only been within the last couple years I’ve learned I like having mayo in certain foods (like chicken salad), and it isn’t as bad for you as has been preached for so long.
Picking The Right Mayo
I recommend using an avocado based mayo (like this one) versus a canola oil based mayo because it’s better for you. Avocado oil is most similar to the vegetables oils we grew up on in taste and texture, making it the perfect healthy substitute. It’s nutritional profile is similar to olive oil, is high in antioxidants, and has a smoke point of 400 degrees Fahrenheit. Unlike olive oil that can have a bitter taste, avocado oil is more buttery and nutty. If you aren’t allergic to eggs then please remember that eggs are good for you and contrary to popular belief, do not raise your cholesterol. So don’t worry about a bit of egg in your mayo. 😉
For this classic potato salad you will need 2-2 1/2 pounds of yukon or red potatoes, celery, green onion, celery seed, salt, and if you really want it, dijon mustard. The mustard isn’t necessary but everyone likes things a little different and I can have it either way. The first time I made this, I boiled the potatoes whole, then cut them. I do not recommend that method. They were very hot and the party was starting in an hour! No time to let those suckers cool down before cutting. You can peel the potatoes or not, doesn’t matter, cut into bite size pieces, and place into a pot full of water. Bring to a boil and cook until tender, usually 15-20 minutes. You want to easily pierce with a fork. Drain and let cool 10 minutes or so. While they are cooling down, thinly slice celery and green onions. Add to potatoes then mix in mayo. You can use a full cup, less or more, depending on your preference. Add 1/2 tsp of celery seed, mix and then taste. That should be enough but you can always add 1/4 tsp more if desired. Serve at room temperature. If you make the night before and refrigerate, take out and let warm up before serving.
Classic Potato Salad
- 2 lb red or yukon potatoes
- 3 stalks celery
- 2 green onions
- 1 cup mayo
- 1/4 tsp celery seed or to taste
- salt and pepper to taste
- Rinse and cut potatoes into bite size pieces. Place into large pot and cover with water.
- Bring to a boil and boil for 15 minutes, or until easily pierced with fork.
- dump water and let potatoes cool at least 10 minutes.
- While potatoes are cooling, thinly slice green onion and celery.
- Place potatoes into a large glass or metal bowl, add in celery, onion, mayo, and celery seed. Stir gently until potatoes are evenly covered.
- Taste. If you feel it needs salt and pepper, add 1/4 tsp at a time until you get desired flavor. added note: it's never a bad idea to use less salt and let others add their own later on. Some people like more salt than others and you can't unsalt food!