My Cousin Sandra makes the best potato salad in the world. Technically, she is my First Cousin Once Removed Sandra, but that’s a mouthful, so I’ve always just said Cousin Sandra. Anyway, she’s older than me and has had lots of potato salad experience.
Prior to trying her potato salad, I was not a fan. Not a fan, I tell you! To me, potato salad was cold, goopy, and just downright gross. Now, I think I had mostly been eating ready-made potato salad from the grocery store, and if you’ve ever had ready-made potato salad then you know what I am talking about. But the stuff turned me off from all potato salad. It didn’t matter who made, or if I was at a potluck, reunion, or restaurant, there was no way that stuff was going to pass through my lips!
But then, it happened. For some reason that I can’t recall, my Cousin Sandra made us a huge meal and dropped it off at our house. And among the things she had prepared was a big ‘ol bowl of potato salad. I don’t know what made me do it, but I tried it. One teeny, tiny bite, and my eyes were suddenly opened, and I discovered that I loved potato salad!
Everywhere we went after that, I wanted to try the potato salad, and that’s when I learned something incredibly important. I didn’t like potato salad; I liked her potato salad. There was something magical about it that set it far above the other potato salads of the world.
So I asked her for the recipe. Now, keep in mind I was 15 or 16 years old when I asked for this recipe. What normal 15 or 16 year old does that? But she was happy to oblige, and I knew that one day this recipe would come in handy.
Sure enough, I was right. Once I got married and started cooking on a regular basis, I found myself using her potato salad recipe often. But here’s the thing, over the years I’ve tinkered with the recipe again and again, to the point where it is definitely not Cousin Sandra’s recipe any more, but some crazy concoction I’ve come up with. And guess what?!?! If you thought Cousin Sandra’s recipe would be amazing, wait until you’ve tried mine. It is absolutely, positively the greatest potato salad to ever exist.
But before I share the full recipe, let me explain some of the key reasons why this potato salad is so great:
- It contains bacon grease. Judge me. So what? This is what sets it over the edge.
- It uses seasoned salt. I used to use a kind that begins with an “L.” You’ve probably heard of it, but sadly, it contains both sugar and cornstarch. Now, I use the infinitely healthier Redmond Season Salt. It tastes just like the “L” brand without the yucky stuff (it’s both Paleo and Whole 30-friendly). I buy mine from Amazon.
- Six to seven minute eggs. Yes, you could boil them until the yolks are solid if that’s really your thing, but believe me, the luscious slightly runny yolk will make your taste buds explode.
- Mash them taters. We’re not making mashed potatoes here, but you definitely want to mash them up quite a bit. I always put my yolks in before I start mashing too, that way the yolk covers some of the potatoes.
And so there you have it, my four secrets to making ridiculously amazing potato salad. Try it, and you’ll see what I mean!
How to Make Whole 30 Potato Salad
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This is a delicious and easy side dish that is perfect for potlucks, family gatherings, and weeknight dinners. You have got to try this Whole 30 potato salad!
Ingredients
7–8 new potatoes, quartered
2 strips sugar-free, nitrate-free bacon
2 eggs
1/4 c. celery, diced
1/4 c. green onion, chopped
3 Tbsp. Primal Kitchen Avocado Oil Mayo
1 tsp. Redmond Season Salt
Instructions
Cook the bacon until crispy. Reserve 1 Tbsp. of the bacon grease. Set aside. In a pot, boil the eggs six to seven minutes. Meanwhile, in another pot, boil the potatoes in salted water until the can be pierced with a fork.
Strain the potatoes and place in a mixing bowl along with the bacon, bacon grease, celery, and green onion. Peel the hard-boiled eggs and add to a bowl. Add the mayo and season salt. Mash until you reach the desired consistency.
Enjoy warm or refrigerate for a couple of hours and then serve.
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