How to Make : Whole30: Red Potato salad
This is a very basic simple Whole30 compliant red potato salad. You can add celery to it like. I made this based on what I had on hand at the moment. It can be made up to three days ahead and refrigerate it and eat it for all your lunch and dinner meals. It goes great with steak, chicken or pork.
Ingredients serving size 3-4 people
5-6 red potatoes washed and cut in half or thirds
3 hard-boiled eggs
3 scallions washed and chopped
3 tsp of fresh minced garlic ( 3 cloves )
3 Tablespoon of Avocado mayonnaise
1 tsp salt and 1 tsp pepper
Step 1 ) Boiled the cut red potatoes in water until they are fork tender. Then strain the potatoes into a strainer and cool it down with cold water. Allow it to cool completely before you make the salad. In the meantime, if you haven’t boiled your eggs you can do that now.
Step 2 ) Taking a knife and cutting board chop up the eggs set it aside. Rinse the scallions and slice it and set that aside. Next, mince your garlic.
Step 4) To a mixing bowl adds the cut potatoes, chopped eggs, sliced scallions and minced garlic. Then mix to combine.
Step 5) Add 3 tablespoon of avocado mayonnaise and 1 teaspoon of salt and pepper to taste. Combine well until it’s all mixed in with its yummy goodness. You can taste it to see if you need to add more salt and pepper.
Optional ideas, you can add celery to the potato salad. You can also add some whole30 compliant hot sauce to make it spicy.
- Frank’s Red Hot