Ingredients
Scale
- 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).