Traditional potato salad is typically made with soybean oil-based mayonnaise- a highly processed oil that can contribute to inflammation in the body.

Better-for-You Potato Salad uses Primal Kitchen Mayo, an avocado-based mayonnaise with six simple ingredients: Avocado Oil, Organic Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, Organic Rosemary Extract. 

You can fancy this recipe up a bit by adding chopped hard-boiled eggs, carrots, red peppers, and a scoop or two of lentils or black beans. Yum!

Better-for-You Potato Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6 

INGREDIENTS

• 1 pound red skin potatoes, unpeeled

• 1/3 cup Primal Kitchen Mayo

• 1 tsp. yellow mustard

• 1  tbsp. Bragg apple cider vinegar

• 1/2 cup celery, diced

• 1/4 cup red onion, diced

• 1 tsp. fresh dill, finely chopped

• 1  tsp. fresh chives, finely chopped

• Sea salt and pepper to taste

INSTRUCTIONS

1. Place potatoes in a pot and cover with cold water.
2. Cover the pot and bring water to a boil.
3. Remove the lid, season liberally with salt and let the potatoes cook for about 15-20 minutes or until fork tender. Drain and let them cool completely.
4. Whisk together mayo, yellow mustard, apple cider vinegar, celery, onion, dill, and chives.
5. Cut cooled potatoes into cubes and add to the dressing. Gently toss to coat and season with salt and pepper to taste.
6. Refrigerate for a minimum of 30 minutes before serving.

Nutrition Facts per serving:
Calories: 150; Total Fat: 9 g; Saturated Fat: 1 g; Sodium: 95 mg; Potassium: 390 mg; Total Carbohydrate: 15 g; Dietary fiber: 3 g; Net Carbohydrates: 12 grams; Sugar: 1 g (no added sugar); Protein: 1 g