POTATO SALAD RECIPE
- 4 Hard boiled eggs
- 8C Potatoes, cooked skin on
- 1C Celery or about 3 Stalks
- 1C or about 1 red bell pepper
- Chili Peppers or Red Jalapenos, if you want it hot and spicy
- Plus 1 Chili for garnish—optional
- 1 Medium Purple Onion
- 1/2C Whole Black Olives
- 2T Dijon Mustard
- 1/2C Homemade Mayonnaise, more or less depending on how wet or dry like your potato salad
- 1t Himalayan Salt
- 1/4t Fresh ground black pepper
- 1/4C Italian Parsley, remove leaves, chop & loosely pack, plus some for garnish
DIRECTIONS—make homemade mayonnaise [recipe below], refrigerate. Use red potatoes or any kind of potatoes for this potato salad. Cut potatoes, skin on and add to large pot boiling water with pinch of salt. Boil until just cooked, about 20 minutes. Strain through a colander and put potatoes in a large bowl, cover, refrigerate. In the meantime, add 4 eggs to a medium saucepan and cover with water, put on stovetop on high., set timer for 17 minutes, boil, remove from stove when timer goes off, run cold water into pan, drain, put eggs in refrigerator. Drain black olives, slice in half lengthwise. Slice celery, red bell pepper or hot peppers, and onion. Make the vegetable slices large if you like “chunky” potato salad. Cut smaller or dice if you like it creamier. Chop Italian parsley. Remove chilled potatoes and add cut-up vegetables, olives, and parsley to bowl. Peel the hard boiled eggs and in a small bowl, mash with a fork or potato masher. Mix in Dijon mustard, homemade mayonnaise, salt, and pepper. Mix gently so you don’t “mash” potatoes while making the potato salad. For chunkier potato salad mix less. For creamier potato salad, mix the potatoes more. Add more or less mustard and homemade mayonnaise, to taste, depending on how wet or dry you like your potato salad. Top with chopped parsley and sliced chili or jalapeno pepper if desired. Enjoy my potato salad with homemade creamy mayonnaise!
CREAMY HOMEMADE MAYONNAISE
- 2 egg yolks
- 1/4C coconut or apple cider vinegar, preferably with live mother culture like Bragg’s
- 1T Stoneground mustard
- 1/4t Himalayan Salt
- *1-1/4 to 1-1/2 C extra virgin olive oil, if olive oil is too string sub walnut oil or another expeller or cold pressed oil, see note.
*NOTE: expeller or cold pressed oils are produced without heat or chemical solvents which degrade an oil’s health benefits and overall quality.
DIRECTIONS: mix egg yolks, vinegar, mustard, salt in a food processor with lid with hole in it for streaming oil. Or use a blender with a lid with a hole in it. Slowly drizzle oil into food processor [or blender] through hole in lid, mixing at high speed constantly. Add oil slowly and make sure it emulsifies. Mayonnaise should be thick when done and further thicken upon refrigeration. Store leftover mayonnaise in an airtight container and use within 3 days.
Recipes in the July 2013 issue of Organic Eats e-Magazine:
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