dairy-free, gluten free, Grain Free, homemade mayonnaise, light tasting olive oil, mayonnaise, paleo, Potato, Potato salad, Primal, Resistant Starch, sweet potatoes
When I started primal/paleo eating November 2013 I stopped eating potatoes – well I switched to sweet potatoes. Now don’t get me wrong I love sweet potatoes so it was no hardship. However there is a family dish that I generally make during the summer and always make on Christmas Day (NZ Christmas is in the summer!), Potato Salad. So being new to the lifestyle and with the whole family embracing primal eating, that ended up being Sweet Potato Salad – a different dish entirely.
Then there was the mayonnaise – store bought full of revolting seed oil and my attempts at homemade were really not good.
A couple of things have happened since then.
I learned about the gut feeding qualities of resistant starch, I discovered that cooked and cooled potatoes fall into this group of starches. The second thing was I found that the key to making homemade mayonnaise that tasted yummy was to use a light tasting olive oil.
It did take me a while to click into these two separate discoveries, and think Potato Salad is on the menu again!! It’s now Spring in New Zealand and time to start thinking about outdoor cooking and cold salads.
So here is my so simple it’s silly, Potato Salad – I hope you enjoy it as much as my family does.
Potato Salad with Easy As Homemade Mayonnaise
4 large Potatoes (or sweet potatoes)
2 spring onions (scallions)
1 cup homemade mayonnaise
1 tbsp whole seeded mustard or mustard of your choice
- Peel and slice the potatoes into small bite sized squares. Size is a matter of taste, if you like the potato in your salad large then make them large. Just make all the pieces roughly the same size so they are all cooked at the same time.
- Place your potatoes in a pot of cold water add the salt cover and bring to the boil.
- Simmer until tender. Take care to watch them as they can easily cook to mush!
- Drain and cool.
- Chop your spring onion (scallion)
- Add cooled potatoes and spring onion (scallion) to a mixing bowl.
- Add the mustard to your prepared mayonnaise
- Carefully fold the mustard mayonnaise.
- Taste for seasoning adding salt and pepper as needed.
- Refrigerate for at least 2 hours, just before serving gently stir.
- Serve with your favourite grilled steak!
Easy As Mayonnaise
1 cup light tasting olive oil – or any very light flavored oil of your choice
1 egg – free range
1 tbsp apple cider vinegar or lemon juice
¼ tsp salt
- In a food processor pulse the egg, vinegar/lemon juice and salt until frothy.
- Turn the food processor onto its highest speed and very, very, very slowly start dribbling in the olive oil.
- It’s very important to take your time over incorporating the oil into the egg mix.
- Keep dribbling and then slowly start pouring the oil until it is all mixed.
- At this point your mayonnaise will be thick and ready to go.
- Store in an airtight container in the fridge – can keep well up to 5 days.
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