There are lots of recipes for potato salad out there, but I’m not kidding when I say that this is the best! It’s all about the simplicity of the recipe and the quality of the ingredients. When you buy organic potatoes and pastured eggs and use Bragg’s Apple Cider Vinegar, Hellman’s Mayonnaise, Real Salt, fresh organic parsley, you have the makings for a winning recipe. Not only does this recipe, taste good, it’s good for you too. So, let’s get to it!
- 4-5 Medium Sized Organic Potatoes
- 10-12 Eggs (Preferably pastured)
- 8 T. Mayonnaise (Hellmann’s)
- 1 T. Mustard
- 2 T. Apple Cider Vinegar
- 2 t. Real Salt
- 1 t. Dill
- ½ t. Pepper
- 1 t. Celery Seed
- *1 t. Cayenne Pepper (If you like things on the spicy side.)
- Extras: Chop up any of these items to give it a little pizzazz.
- Fresh Organic Parsley
- 1-2 Chives
- 4 Small Pickles
- ½ c. Celery
- 2-3 Pieces of Bacon
- Cut the potatoes into cubes. (I don’t bother to skin them, but you could.) Make sure they are covered by about an inch and a half of water, and heavily salt the water (this brings out the flavor of the potatoes).
- Bring the water to a slow boil, then turn down the heat and simmer for about 12-15 minutes. Check the potatoes at about 12 minutes. (If you cook them too long, they will lose their firmness and texture and it will be more like mashed potato salad.) Dump them into a strainer, and run cold water over them to stop them from cooking any further.
- Boil your eggs. Check out my blog here to learn how to boil the perfect egg that’s easy to peel.
- Chop up the eggs into cubes. I just use a basic egg slicer.
- Mix in the mayonnaise, mustard, and apple cider vinegar.
- Add the potatoes. I don’t mind if the eggs get mashed up a bit, but I like to be gentle with my potatoes so that they’ll hold their shape.
- Add the salt, pepper, celery salt, and dill. I really never measure out my spices, especially salt. I just add a little, taste a little, add a little more, and taste again until it’s just right.
- I like to add finely chopped fresh parsley, chives, and pickles to my potato salad, but add whatever extras suit your fancy.
- I just so happened to have some crispy freshly cooked bacon around after making this potato salad, and I thought, what the hey, everything’s better with bacon! So I crumbled some up, and sprinkled it on top of my potato salad. It was amazing.
- So what are you waiting for? Go make some dang egg and potato salad already! (*Note: since 2018, I have used a keto diet to help me maintain a lower weight, so I don’t use the potatoes anymore.)