Easy Potato Salad
January 17, 2023
Potato salad is an all-time classic dish that never goes out of fashion. Of course, it’s a must-have staple of BBQ restaurants and summer picnics, but it’s also delicious as a cool, creamy side for burgers, chicken tenders, pork chops, and even grilled shrimp. Made with our classic, no-dairy Mayo (or Whip Dressing & Spread) and Organic Spicy Brown Mustard, this easy potato salad recipe incorporates a variety of herbs, plus scallions and red onion for extra flavor and crunch.
Don’t be afraid to take a few liberties with the recipe–this spud’s for you! We’ve successfully customized it by adding tarragon, red bell peppers, and radishes. You can also leave the potato skins on for added texture or change the taste profile by using one of our flavored mayos.
Easy Creamy Potato Salad
Rated 3.5 stars by 16 users
Category
Side Dish
Servings
6-8
Prep Time
10 minutes
Cook Time
20-25 minutes
Calories
190
This simple potato salad is the perfect side dish for entertaining or to make ahead for the week. It has a refreshing crunch and zing thanks to two types of onion, celery, herbs, and spicy mustard.
Ingredients
2.5 pounds yellow potatoes
¾ cup minced celery (about 2 large stalks)
½ cup chopped scallions
⅓ cup minced red onion
¼ cup chopped fresh parsley
-
¼ cup Primal Kitchen Mayo with Avocado Oil
2 tablespoons chopped fresh dill
Juice from ½ lemon (about 1½-2 tablespoons)
-
1 tablespoon Primal Kitchen Spicy Brown Mustard
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon salt
-
Alternate Ingredients:
Directions
Wash and scrub the potatoes. Place them in a pot and fill the pot with water until the water is about an inch or so above the potatoes. Place the pot on the stovetop and heat over medium heat, uncovered. Bring the water to a boil and reduce it to a simmer.
After 5 minutes, pierce one of the larger potatoes to check for doneness. Continue simmering until they are nearly tender, then remove the pot from the heat and cool. Once they are fork-tender, remove the potatoes and rinse them under cool water to help peel off the skins.
Remove any remaining skins and chop the potatoes into about ¾” chunks. Place the chopped potatoes in a large bowl.
In a smaller bowl, combine the scallions, celery, red onion, mayo or whip, mustard, lemon juice, black pepper, paprika, and salt.
Pour this mixture over the potatoes and top with the parsley and dill. Fold the mayo mixture into the potatoes until just combined. Season with additional salt and pepper to taste as needed. Top with additional herbs or scallions, if desired. Refrigerate until ready to serve.
Recipe Note
Nutrition information was calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 190
Amount/Serving
% Daily Value
- Sugar
- 2.1 grams
- Sodium
- 173.4 milligrams
- Fat
- 6.1 grams
- Trans Fat
- 0 grams
- Carbs
- 34.2 grams
- Fiber
- 1.9 grams
- Protein
- 3 grams
- Cholesterol
- 7.5 milligrams
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