Description
Creamy, tangy, and packed with flavor, this Best Paleo Classic Potato Salad is a dream with BBQ or smoked meats—perfect warm or chilled!
Ingredients
Scale
- 1.5 pounds Yukon Gold Potatoes, diced
- 5 tablespoons mayo (homemade mayo recipe here)
- 1 tablespoon yellow mustard
- 1/4 cup red onion, minced
- 1 rib celery, minced
- 1/2 teaspoon celery salt + more, to taste
- 1/4 teaspoon dried dill + more, to taste
- 1 teaspoon apple cider vinegar
- dash ground black pepper
Instructions
- Add water to a large pot with a lid and bring to a boil.
- Dice potatoes. I prefer a small dice which allows the potatoes to cook faster and also increases the ratio of sauce to potato–more creamy goodness.
- Place potatoes in a steamer basket inside the pot, cover, and cook at a boil for about 15 minutes or until tender.
- In the meantime, place onions and celery in a large bowl.
- Combine all remaining ingredients to create a delicious sauce.
- When potatoes are cooked, add them to the bowl with the onions and celery, then toss in the sauce.
- Serve warm or chill and serve later.
Notes
To make your own celery salt, which I learned to do specifically for this potato salad recipe, simply combine four parts dried celery leaves with one part unrefined sea salt. For example, 1 cup dried celery leaves plus 1/4 cup unrefined sea salt. Grind well with a mortar and pestle, a spice grinder, or a small food processor. Store in a labeled glass jar and add to homemade potato salad for delicious flavor.
