Mom's Famous Potato Salad (Mayo-Free!)
Cook + Total Times include 2 hours of chilling time once the salad is prepped.If there’s one recipe you make in the summer, let it be this one. Perfect for any summer BBQ or gathering, it's mayo-free but bold in flavor, and bound to be a hit.
Servings 8 - 10
Ingredients
- 12 small red potatoes, unpeeled, cut into bite-sized cubes
- 12 large pasture-raised eggs, hard boiled
- 3 medium dill pickles, finely chopped
- 1/3 cup extra virgin olive oil or avocado oil
- 1/2 cup packed cilantro leaves, roughly chopped, plus more for garnish
- 1/2 cup sliced scallions (white and light green parts), plus more for garnish
- 3 tablespoons spicy brown mustard, plus more to taste
- 2 tablespoons apple cider vinegar
- 3 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- Red chili flakes for garnish
Instructions
- Make sure all your ingredients are prepped as mentioned – hard-boil your eggs + wash and cut/slice/chop your potatoes, pickles, cilantro and scallions.
- Place the potatoes in a large pot, adding enough water to cover. Bring to a boil over medium-high heat, and cook until tender, 15-20 minutes. Drain the potatoes and set aside to cool.
- Peel the boiled eggs, and chop them into bite-sized pieces. Set aside.
- In a large bowl, combine the pickles, olive oil, cilantro, scallions, mustard, vinegar, salt, pepper, and paprika. Add the cooked potatoes and chopped eggs, and stir to coat the potatoes and eggs thoroughly.
- Cover and chill for at least 2 hours.
- Garnish with additional cilantro, scallions, and red chili flakes. Serve right away or store in an airtight container in the fridge for up to 3-4 days. Enjoy!