Potato Salad With Homemade Mayonnaise
Potato Salad With Homemade Mayonnaise is the finest potato salad you can prepare; and indeed, homemade mayonnaise is remarkably simple to create!
Potatoes And Potato Salad
We all adore potatoes, right? I certainly do.
While oven-fried potatoes are a preferred method to enjoy potatoes alongside grilled dishes, burgers and sandwiches during summer, potato salad is equally delightful!
Potato salad is a wonderful way to savor potatoes in the hot months.
Peel, chop, and boil several potatoes with the lid on, retaining heat in the pot, during a warm summer day.
Save Your Potato Water!
Dispose of the potato water, and don’t even think about tossing it away!
The starches in that water help dough rise quickly for a delightful Potato Spelt Bread (a normally heavy grain to elevate).
Potato water is also excellent for enhancing soups and stews during the colder months.
Potato Salad And Herbs
Incorporate the crunch from fresh vegetables, a bit of homemade olive oil mayonnaise, and you have a superb salad.
But let’s remember to highlight some herbs you’ve cultivated in your garden or pots. Potato salad provides the ideal mild flavor to mix in herbs that offer a burst of flavor and nutrients; such as oregano, tarragon, rosemary, and more.
Homemade Olive Oil Mayonnaise
I was amazed at how straightforward homemade mayonnaise is to prepare.
Once I learned about it, I was determined to incorporate my favorite olive oil into my mayonnaise.
You can utilize your preferred oil as well, but olive oil contributes such a rich flavor to the mayo.
If you’re apprehensive about consuming mayonnaise, due to its raw egg yolk component, here are a few tips.
- Prepare the mayo in advance and have it ready to mix into the potatoes once they are cooked, drained, and hot.
- Cover again for a few minutes, and you need not worry about those eggs.
- Nevertheless, the ascorbic acid from the lemon juice neutralizes any bacteria you might be concerned about.
Greens In My Summertime Potato Salad
Perhaps I am one of those eccentric individuals who craves celery, but I truly do.
I adore the juicy crunch of the stalk and the refreshing taste of the celery leaves.
When I slice the bottom off the celery, I place it in small pots and soon, celery leaves sprout, which I snip and use for cooking.
Therefore, naturally, I will be including plenty of celery and the leaves in my potato salad, along with freshly harvested (grown in a pot) herbs.
Fresh herbs are also very simple to cultivate in small pots, either indoors or outdoors.
Oils For Homemade Mayonnaise
My preferred oil is consistently olive oil; after all, I was raised with Mediterranean tastes. Why not experiment with some of your preferred oils in your homemade mayo?
Avocado oil would also be equally delectable; subtle in taste yet abundant in nutrients.
Maybe you prefer to cook with coconut oil.
Utilizing coconut oil will necessitate melting the solid oil beforehand, but it will create a luxurious, rich consistency.
How To Prepare Potato Salad With Homemade Mayonnaise
Growing up in a Mediterranean-influenced household, potato salad was not featured in our meals.
Naturally, upon experiencing my first potato salad crafted with bacon fat and other unhealthy fats, I created my own version.
I returned to my Mediterranean roots, choosing healthier ingredient alternatives.
Before we whip up this delightful and dare I say ‘nutritious’ potato salad, let’s go here to prepare the homemade mayonnaise in just 5 minutes!
- Peel and dice the potatoes.
- Cover (just lightly) with salted water, bring to a boil and simmer until soft, approximately 15 minutes.
- Drain the potato water and retain for other purposes (see notes), transfer the hot potatoes into a large bowl, and gently fold in the homemade mayonnaise, covering for 5 minutes.
- Add the remaining components, gently combine, and your potato salad is ready to be served.
Ingredients Required
- Potatoes
- Celery and celery leaves
- Red onion
- Capers
- Celery seed
- Crushed red chili pepper
- Fenugreek
- Dried coriander
- Fresh herbs – of your choosing for garnish
- Salt
- Homemade Olive Oil Mayonnaise
Necessary Equipment
- Vegetable peeler
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Large mixing bowl
- Medium saucepan with a lid
- Large mixing spoon
- Stovetop or burner
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Pot
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Blender
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Cutting board and knife
- 3 cups Boiled Potatoes diced
- 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
multiple sprigs
- 1 tsp Salt or to preference
- 1/2 cup Olive oil mayonnaise Home-made
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After the potatoes are peeled and cubed, drain the water (set aside for other uses), and transfer the warm or hot potatoes into a large bowl.
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Incorporate the remaining ingredients and delicately mix, ensuring that all components are uniformly coated with the mayonnaise. Garnish with a sprig of fresh herbs on top.
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