I recently whipped up this delicious paleo potato salad for a small bbq and WOW, it was amazing! I love a potato salad that is very light on the mayo and has the perfect balance of acid and herbs! I luckily wrote the ingredients down as I was making it. Trust me, even if you don’t like potato salad, you will like this much lighter and healthier version!

Ingredients:

Portions: 6 people

  1. 3 lb fingerling, or small colored potatoes
  2. 6 eggs
  3. 2 tbsp mustard seeds
  4. 1/3 cup + 2 tbsps apple cider vinegar
  5. 1/2 cup pickles chopped (I used dill pickles and bread & butter pickles)
  6. 1/2 cup dill, minced
  7. 1/2 cup chives, minced
  8. 1 tbsp dijon mustard
  9. 1/4 cup mayo (I use primal kitchen mayo for their healthier ingredients)

Instructions:

  1. In a large pot, boil water and add a liberal amount of salt. Taste the water and make sure it is very salty. Add your potatoes and simmer 10 minutes. Check the potatoes with a fork, and simmer until you can easily slide a fork in / when they are fork tender. This should take 10-20 minutes depending on the size of your potatoes. Once cooked, drain and set aside. Once cooled, slice the potatoes in half and add to a bowl to mix with other ingredients.
  2. In a small pot of water, boil your eggs for 9 minutes. Remove and transfer to ice water to cool. Once cooled, peel and slice in half, set aside.
  3. In a small pan over medium heat, add the mustard seeds and 1/4 cup of apple cider vinegar. Boil until all of the liquid is taken by the mustard seeds. Turn off the heat and add to the potato bowl.
  4. In the bowl, add your herbs, pickles, remaining apple cider vinegar, mayo, and mustard. Mix with a spatula and taste. Salt to taste.
  5. Transfer to serving bowl and top with eggs. Serve at room temperature or chilled!
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