Primal Purple Potato Salad Recipe…..YUM!
Last week, I posted about how important it is to choose your “instead” option vs. your “indulgence” option (except on cheat days!). (Click HERE for the post)
Remember, it’s always better to replace a bad habit with a good or at least better one!
So….since there will be a lot of grilling and BBQ’s today, I wanted to give you a better option for the mayo-laden Traditional Potato Salad!
I found this on MarksDailyApple.com and thought it would be a PERFECT alternative, plus, it even goes with the red, white and blue theme
Primal Purple Potato Salad
- 4 large Purple potatoes (they have them at Whole Foods!)
- 1/4 cup homemade mayonnaise (see below)
- 2 pickles, finely chopped
- 1 jalapeno pepper, finely chopped
- 1 egg yolk, at room temperature
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1 teaspoon cold water
- 3/4 cup olive oil
Bring a pot of lightly salted water to a boil, then add the potatoes. Boil until a fork tender. (between 10-25 min.)
Drain water and let the potatoes cool completely.
To make mayonnaise, whisk together the egg yolk, vinegar, mustard, salt and water by hand until frothy, about 1 minute. Continue whisking while drizzling the oil in very slowly.
Once the mayonnaise starts to thicken, you can drizzle the rest of the oil in a bit faster, whisking the whole time. The mayonnaise is done when all the oil has been mixed in and the consistency is fairly thick.
Gently mix 1/4 cup of the mayo with the potatoes. You can use more if you like, but start with this amount and then add more to your taste. Store the remaining mayo in the refrigerator for up to 3 days.
Add salt & pepper to the potato salad to taste. Then, mix in 2 finely chopped pickles and 1 finely chopped jalapeno. Other possible additions to this potato salad included crumbled bacon, chives, chopped red onion, and hardboiled egg. YUM!!!