Paleo Potato Salad


Nothing says a summer BBQ like potato salad. The problem is that most potato salad is filled with terrible ingredients and awful oils instead of nutrient-dense foods. Fortunately it’s fairly easy to make your own healthy version with my simple recipe.

Servings: 6-8   
Prep Time:
15 minutes   
Cook Time: 
15-20 minutes


8 Yukon gold potatoes
4 eggs 
1 tablespoon yellow mustard 
1.5 cups Primal Kitchen Mayo 
2 teaspoons salt 
1 cup sliced celery 
1 cup halved green olives


1. Wash, peel and cut the potatoes into bite-size pieces. Bring a large pot of water to a boil. Add the potatoes and cook until tender. Drain the potatoes, pat dry, put in a large bowl and allow to cool completely before using. You can even put them in the fridge to cool.

2. Hard boil the eggs. Once cooked, run under cold water to cool. Once the eggs are cooled, peel and dice them.

3. In a bowl, stir the mustard with the mayo and salt until combined.

4. Stir the mayo mixture, eggs, celery and olives into the potatoes until combined.

5. Refrigerate until ready to serve.

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