If there’s one recipe I encourage you to make this summer, it’s this potato salad. I stole the recipe from my mom because she makes it for us every year and I just can’t get enough! There’s so much flavor and it doesn’t take a whole lot of ingredients to make, either. I love making a huge batch (same amount as below) and having for the entire week to add to our lunches or dinners because it keeps so well!
This will also make the best item to bring with you to any BBQ’s, parties or friends & fam gatherings. Oooo and best of all, it’s mayo-free! I’ve never been a fan and honestly can’t find too many potato salads at the store without it (store-bought salads like this also just have way too many ingredients and additives for my taste anyways). Make it at home, you’ll love it so much more! 🙂
The Best Potato Salad You'll Ever Eat
- 12 hard boiled eggs, roughly chopped
- 12 small red potatoes
- 1/2 cup packed cilantro
- 1/2 cup green onions, chopped
- 3-4 tbsp spicy brown mustard
- 3 medium dill pickles, finely chopped
- 1 tsp paprika
- 3 tsp sea salt
- 2 tsp ground pepper
- 2 tbsp apple cider vinegar
- 1/3 cup extra virgin olive oil or avocado oil
Wash, then chop potatoes into bite-sized pieces. Add to a large pot with enough water to cover the potatoes. Boil until slightly tender, on high heat, for about 15-20 minutes. Drain potatoes.
Chop hard boiled eggs into small cubes/pieces, then add to large mixing bowl with potatoes and the remaining ingredients. Stir thoroughly.
Refrigerate salad for at least 2 hours before serving for best results. Top with freshly cilantro, green onion and red chili flakes. Enjoy! 🙂