Yukon gold and red potatoes are lower glycemic versions of the white potato, and their flavors just pop. Using homemade mayo or an avocado based store-bought option provides healthy fat that balances the carb load in the potatoes.
Full 'n Free Potato Salad
Recipe By Rorie Weisberg
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Cook the Potatoes
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In a medium-size saucepan, combine potatoes and sea salt. Cover with water by one inch (two centimeters).
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Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are easily pierced by a fork. Drain the water and remove the potatoes from the pan.
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Place in the refrigerator to cool for at least 15–20 minutes.
Prepare the Salad
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Once the potatoes have cooled, peel and cut into chunks.
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Add parsley, onion, lemon juice, and mustard. Toss to coat.
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Add mayonnaise and diced eggs. Adjust seasoning to taste.
Credits
Photography: Chavi Feldman
Food Styling: Renee Muller
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