Nana's Potato Salad
Paris Klees
My Nana was a master chef! She taught us the importance of butter and mayo. The butter better be cold and the mayo better be plentiful! She was the definition of a free spirit and was so much fun to be around. We miss her dearly, but we celebrate her by making her recipes. This recipe is from Nana ❤️
Nana's recipes were always amazing, but she didn't mess with the classics. Raisins in potato salad was a sin, yogurt instead of mayo was insanity, and anything but real butter was pure madness! We honor Nana by not fucking with the classics!
Nana's Potato Salad
Yield: 8 Servings | Prep Time: 15 mins
Cook Time: 30 mins | Total Time: 45 mins
No matter what allergies or restrictions you have, we are dedicated to making sure you can enjoy our recipes! This recipe is already gluten free and dairy free but we have also provided a substitute recipe that is vegan and low FODMAP.
GF & DF RECIPE - GF, DF, V, LOW FODMAP RECIPE
GLUTEN FREE - DAIRY FREE RECIPE
Potato Salad Ingredients:
- 8 large russet potatoes
- 6 eggs
- 1/2 cup diced pickles
Dressing Ingredients:
- 1 cup mayo
- yellow mustard - squeeze the bottle over the bowl, making a z from side to side. I don't know how this works perfectly every time but it does... no matter the size of the bowl.
- 2 tbsp pickle juice
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
GLUTEN FREE - DAIRY FREE - VEGAN - LOW FODMAP RECIPE
Potato Salad Ingredients:
- 8 large russet potatoes
- 6 eggs
- 1/2 cup diced pickles
Dressing Ingredients:
- 1 cup vegan mayo
- yellow mustard - squeeze the bottle over the bowl, making a "Z" from side to side. I don't know how this works perfectly every time but it does... no matter the size of the bowl.
- 2 tbsp pickle juice
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
INSTRUCTIONS:
Potato Salad Instructions:
- Boil a small pot of water. Once boiled, gently add the eggs and cook for 9 minutes. Once cooked, add to a bowl with ice water and let cool.
- While the eggs are cooking, peel the potatoes and cut into chunks. Add to a pot of cold water and bring to a boil, cooking for 15 - 20 minutes. Test potatoes are fork tender before draining and adding to a mixing bowl.
- Dice pickles and add to the bowl of potatoes, and place in the fridge to cool.
- I love mayo but cannot stand the smell of it warm. So instead of adding the dressing and letting it cool (which you can totally do), I only add the pickles.
- Once the eggs have cooled, peel and cut into chunks. Add to the bowl of potatoes and put back in the fridge to cool if needed.
- Once the potatoes have cooled, add the dressing ingredients to the bowl. Mix gently by lifting instead of mixing until well combined.
- At this point, I don't recommend adding anything. I would put it in the fridge to chill out for a bit and then taste and adjust as needed. Depending on your personal preference, you may want more salt, pickle juice, or mayo.
- Enjoy!
We hope you enjoy this recipe as much as we do. We have many potato salad recipes but nothing beats this classic from Nana ❤️ Comment below what you paired this dish with.
