Potato Salad: Two Ways

Potato salad: Always a classic. Just in time for your Memorial Day celebration… I’m throwing not one, but two potato salad recipes at ya! Both of which are using these awesome Primal Kitchen goodies… all made from avocado oil.

PLUS I’m giving all of these goodies, + more, to one lucky winner to make your own Primal Kitchen potato salad. To enter… Head on over to my Instagram (@oomyquad), follow me + Primal Kitchen, tag a friend in the comments of this picture on my profile, + you’re good to go. Winner will be announced Memorial Day: Monday (5/29). Only open to US residents.


CLASSIC Potato Salad:

.01 Boil about small potatoes in a large pot of water. Once the water comes to a boil, let it simmer on low heat for about 10 minutes or until you’re able to easily stick a fork into them.

.02 Remove the potatoes from the heat, remove the water, + let the potatoes cool. Optional: peel the skin off the potatoes. 

.03 In a bowl, mix about 3/4 cup of Primal Kitchen mayonnaise, half of a chopped iron, salt, pepper, chopped celery, 2 tablespoons of vinegar, yellow mustard, + 2 hard boiled eggs.

.04 Chop the potatoes then mix in the mayonnaise + serve cold. 

GREEK Potato Salad:

.01 Boil potatoes (same as classic) then chop into large chunks. Generously coat with Primal Kitchen avocado oil, red wine vinegar, half of a chopped onion, garlic powder, oregano, salt, pepper, + freshly chopped rosemary. Serve cold. 

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