Better-for-YOU Potato Salad

June 13th, 2018 | no comments

When I have a taste for one of my traditional favorites (i.e. potato salad) I like to go on the hunt for a nutritionally-upgraded recipe. At the end of the day, I want something that tastes good AND is good for me. After all, my body is my residence…and who wants to live in a messy house?

Traditional potato salad is made with soybean, canola, corn, or safflower oil- based mayonnaise. These oils are highly processed and create an inflammatory state in the body. Even those boasting of claims such as “made with avocado oil/olive oil” are still merely blends of those oils along with soybean and/or canola oils. They also contain hidden sugar and preservatives! Check out the nutrition label of Hellmann’s Avocado Oil Mayonnaise and Hellmann’s Mayonnaise with Olive OIl. Pretty sad if you ask me. The same goes for the Kraft brand of “mayo”. 

My favorite healthy oils are: extra virgin olive oil, unrefined coconut oil, and avocado oil.

I found this recipe for potato salad using homemade mayonnaise made with avocado oil (you could also use extra virgin olive oil). I couldn’t believe how easy it was to make this mayo….it literally took me less than five minutes!

This recipe suggests using a stick blender (also known as an immersion blender) and blending the ingredients in a mason jar. I totally concur, as I attempted the first round using my regular blender and it didn’t emulsify. Immersion blenders are relatively inexpensive– I paid $35 for my Cuisinart Smart Stick Blender at Bed Bath & Beyond. 

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Better-for-YOU Potato Salad
A simple red skin potato salad (with skin intact) made with homemade avocado oil-based mayonnaise. You can fancy this recipe up a bit by adding chopped hard boiled egg, carrots, and red peppers, along with a scoop or two of cooked lentils or black beans. 1 Earthfood per serving: ♥
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 pound red skin potatoes
  • 1/3 cup homemade avocado oil mayo You could also use Chosen Foods Avocado Oil Mayo
  • 1 tsp. yellow mustard
  • 1 tbsp. Bragg Apple Cider Vinegar
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 1 tsp. fresh dill, finely chopped
  • 1 tsp. fresh chives, finely chopped
  • Sea salt and pepper to taste
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 pound red skin potatoes
  • 1/3 cup homemade avocado oil mayo You could also use Chosen Foods Avocado Oil Mayo
  • 1 tsp. yellow mustard
  • 1 tbsp. Bragg Apple Cider Vinegar
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 1 tsp. fresh dill, finely chopped
  • 1 tsp. fresh chives, finely chopped
  • Sea salt and pepper to taste
Instructions
  1. Place the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil, remove the lid, season liberally with salt and let the potatoes cook for about 15-20 minutes or until fork tender. Drain the potatoes and let them cool completely.
  2. While the potatoes are boiling, prepare mayonnaise (see NOTES section below for recipe). Whisk together the prepared mayo, yellow mustard, apple cider vinegar, celery, onion, dill, and chives.
  3. Once the potatoes are cooled completely cut them into cubes and add them to the dressing. Gently toss to coat and season with salt and pepper to taste. Refrigerate for a minimum of 30 minutes before serving.
Recipe Notes

Click HERE for homemade mayonnaise recipe!

Nutrition Facts: Calories: 220Total Fat: 14 g; Saturated Fat: 2 g; Sodium: 140 mg; Potassium: 580 mg; Total Carbohydrate: 22 g; Dietary fiber: 4 g; Net Carbohydrates: 18 grams; Sugar: 2 g (no added sugar); Protein: 2 g

 

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