Potato Salad With Homemade Mayonnaise is the best potato salad you can make; and yes, homemade mayonnaise is so easy to make!
Potatoes And Potato Salad
We all love potatoes don’t we? I know I do.
And while oven fried potatoes are a favorite way to eat potatoes with grilled foods, burgers and sandwiches in the summer, so is potato salad!
Potato salad is a fabulous way to enjoy potatoes in the summertime.
Peel, dice and boil a few potatoes, with the lid on, keeping the heat in the pot, on a hot summer day.
Save Your Potato Water!
Drain the potato water, and don’t you dare through that potato water away!
The starches in that water make dough rise fast for a great Potato Spelt Bread (an otherwise heavy grain to rise).
Potato water is also great for adding to the soups and stews of the colder seasons.
Potato Salad And Herbs
Add the crunch from raw veggies, some homemade olive oil mayonnaise, and you’ve got a fabulous salad.
But let’s not forget to showcase some of the herbs you’ve been growing in your garden or pots. Potato salad has the perfect gentle flavor to toss in herbs that pack a punch in flavor and nutrients; such as oregano, tarragon, rosemary and more.
Homemade Olive Oil Mayonnaise
I couldn’t believe how easy homemade mayonnaise is to make.
Once I discovered it, I knew I had to use my favorite olive oil in my mayonnaise.
You can use your favorite oil too, but olive oil adds such a depth of flavor to the mayo.
If you are squeamish about eating mayonnaise, with its raw egg yolk ingredient, here’s a few tips.
- Have the mayo made and ready to stir into the potatoes while they are cooked, drained and hot.
- Put the lid back on for a few minutes and there should be no worries about those eggs.
- However, the ascorbic acid from the lemon juice takes care of the bacteria you might be worried about.
Greens In My Summertime Potato Salad
Maybe I am one of those kookie people that craves celery, but I do.
I love the juicy crunch of the stalk and the fresh flavor of the celery leaves.
When I cut the bottom off the celery, I put it in small pots and in a short time, celery leaves emerge, which I clip and cook with.
So, of course, I will be using lots of celery and the leaves in my potato salad, along with freshly clipped (grown in a pot), herbs.
Fresh herbs are also very easy to grow in small pots indoors or out.
Oils For Homemade Mayonnaise
The oil of choice, for me, is always olive oil, but then again I grew up on Mediterranean flavors. How about trying some of your favorite oils in your homemade mayo.
Equally delicious would be avocado oil; gentle in flavor yet rich in nutrition.
Perhaps you’re more of a coconut oil cook.
Using coconut oil will require melting the hard oil first, but will make for an unctuous, rich texture.
How To Make Potato Salad With Homemade Mayonnaise
Having grown up in a Mediterranean influenced home, potato salad was not part of our menus.
Naturally when I had my first potato salad made with bacon fat and other heavy unhealthy fats, I devised my own.
Right back to my Mediterranean roots, of healthier ingredients options.
Before we make this delightful and dare I say ‘healthy’ potato salad, let’s head over here to make the homemade mayonnaise in 5-minutes!
- Peel and cube the potatoes.
- Cover (just barely), with salted water, bring to a boil and simmer until tender, about 15 minutes.
- Drain off the potato water and reserve for other uses (see notes), transfer the hot potato into a large bowl, and gently toss with homemade mayonnaise, place a lid on for 5-minutes.
- Add the remaining ingredients, gently toss together and your potato salad is ready to serve.
- Celery and celery leaves
- Red onion
- Celery seed
- Crushed red chili pepper
- Dried coriander
- Fresh herbs – of your choice for garnish
- Homemade Olive Oil Mayonnaise
- Vegetable peeler
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Large mixing bowl
- Medium-size pot with a lid
- Large mixing spoon
- Stovetop or burner
Potato Salad With Homemade Mayonnaise
- Cutting board and knife
- 3 cups Cooked Potatoes cubed
- 2 cups Celery and Celery Leaves chopped
- 1/4 cup Red Onion chopped
- 3 tbsp Capers
- 1 tsp Celery seed
- 1/4 tsp Crushed red chili peppers
- 1 tsp Fenugreek
- 1/2 tsp Dried coriander
- Fresh herbs several sprigs
- 1 tsp Salt or to taste
- 1/2 cup Olive oil mayonnaise Homemade
- Once the peeled and cubed potatoes are cooked, pour off the water (reserve for other uses), and place the warm/hot potatoes in a large bowl.
- Add the remaining ingredients and gently toss, making sure to evenly coat all of the ingredients with the mayonnaise. Serve with a sprig of fresh herbs on top.