Paleo devotees everywhere, rejoice! Your primal leanings no longer mean you have to give up the starchy goodness of potato salad.
This Mark’s Daily Apple potato salad recipe puts a Paleo spin on a picnic classic. If you can find purple potatoes in a specialty store or farmer’s market, try them out in this recipe — the unusual color gives this traditional dish an exotic vibe.
4 large Okinawan purple potatoes or regular sweet potatoes
1/4 cup Primal Kitchen Mayonnaise
One or more of the following:
2 pickles, finely chopped
1 jalapeno pepper, finely chopped
1 tablespoon finely chopped chives
Peel the potatoes. Cut the potatoes into small chunks that are the same size. Because the flavor is quite sweet and the texture is rich, smaller chunks tend to taste better in potato salad.
Bring a pot of lightly salted water to a boil, then add the potatoes. Boil until a fork easily pierces the potatoes. The amount of time will vary depending on the size of the potato chunks, but will probably be somewhere between 10 to 25 minutes.
Drain the water and let the potatoes cool completely.
Gently mix the mayo into the potatoes. Add salt and pepper to the potato salad to taste. Then, mix in other flavors as desired, starting with 2 finely chopped pickles, 1 finely chopped jalapeno and/or 1 tablespoon of chopped chives.
Recipe courtesy of Mark’s Daily Apple
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