Rose made this potato salad recipe on Face book the other day and it was so yummy. The potato salad is easy to make, but the key is making a tangy and creamy mayonnaise dressing.
Make sure to check out my low carb version of this salad made with cauliflower.
How To Make Potato Salad
Start off by peeling the potatoes and putting them in a pot of salted cold water. Rose used yukon gold potatoes for this recipe. You want to start the potatoes in cold water then put the heat on high. Once the water boils, it should take about 25 minutes. If you put the potatoes in boiling water they will cook unevenly.
In the meantime, chop tow pieces of bacon and cook them in a pan until crispy. The combo of salt bacon, sour pickles, and creamy potatoes is perfect.
To Make the dressing, add the avocado oil mayonnaise to a bowl along with lemon juice, stone ground mustard, salt, and pepper.
Chop the potatoes and add them to a large bowl and pour the dressing over. It’s good to do this while the potatoes are warm so they soak up the dressing. Potato salad will keep in the fridge for 4 days.
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