This Warm Potato Salad with Homemade Mayonnaise is the perfect summer picnic recipe. Tastes great served slightly warm or cold and is made with a creamy and flavorful homemade mayonnaise!
Happy Monday! And it is a happy Monday indeed. We won our tournament this weekend and it was the best time. Of course I’m absolutely exhausted this morning to get back to the grind but still feelin’ good about the weekend!
When we were in San Jose, we rented an Air Bnb and did a lot of cooking, mostly eating outside on the patio. It’s that time of year where the best food sounds like grilled chicken, tacos, salads, etc. Things like pasta salad, macaroni salad and potato salad are pretty popular too.
I’m actually a big fan of potato salad, when done correctly. I also really like a good warm potato salad. I prefer to make my own homemade mayonnaise for the best taste (and you can get a recipe for it at the bottom) but you could also use something store bought. If you’re looking for a really clean, good mayo I’d definitely recommend this Avocado Oil Mayonnaise by Primal Kitchen.
We’re having a bbq this weekend so I might even make a batch of this although there are so many good recipes right now it’s hard to choose just one! But this Warm Potato Salad with Homemade Mayonnaise is definitely a winner in my book.
Hope you all had a great weekend and here’s to a great week ahead!
PrintPotato Salad with Homemade Mayonnaise
- Prep Time: 10 mins
- Total Time: 10 mins
Ingredients
- 4–5 white potatoes
- 1/2 cup cooked bacon, chopped
- 1/4 cup thinly sliced celery
- 2–3 tbsp parsley
- 2 tsp paprika
- 2 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup mayo
- 1/4 cup minced red onion (optional)
- To make mayo: 1 egg yolk
- 1/4 cup Avocado oil (or light flavored avocado oil)
- 1 tsp mustard
- 1 tbsp lemon juice
- 1/2 tbsp white wine vinegar
- salt and pepper, to taste
Instructions
- Peel and cube potatoes. Bring a pot of salted water to a boil. Once boiling, add potatoes and cook until fork tender, about 7 minutes. Drain and set aside.
- To make Mayo, put egg yolk, mustard, lemon juice and white wine vinegar in a bowl and whisk thoroughly (or use an immersion blender). Whisk it well, making sure that it is fully incorporated.
- Slowly drizzle in Avocado oil, a little at a time, all the while whisking, until it begins to thicken. You have to really whisk hard (if you’re using an immersion blender, it’s much easier). Season to taste with salt and pepper.
- To assemble: in a bowl, add potatoes, celery, bacon, garlic powder, paprika mayo and red onion if using. Mix well then season with salt and pepper. Garnish with chopped parsley and more paprika if desired.
Notes
This really is easier made with an immersion blender because it does the hard work for you but you can definitely do it whisking, as long as you just continuously whisk (you’re gonna have huge muscles when you’re done).
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