Making the legendary "Mayonnaise" Potato Salad | Cook Islands style🇨🇰

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: tofu

Avocado adds creaminess without cholesterol

pickles

🥗Healthier: cucumber

💰Cheaper: zucchini

Cucumber provides crunch with fewer calories

Boil the potatoes in salted water until fork-tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly before peeling.

Chop the potatoes into bite-sized pieces and place them in a large mixing bowl.

Add the mayonnaise and mustard, then stir to coat the potatoes evenly.

Mix in the chopped celery, red onion, and pickles.

Gently add the diced hard-boiled eggs to avoid breaking them.

Season with salt, black pepper, and paprika to taste.

Fold in the fresh herbs for added flavor.

Chill in the refrigerator for at least 30 minutes before serving.

Serve cold as a side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens