Anti-Inflammatory Potato Salad: A Healthy and Delicious Alternative to Traditional Potato Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats and has a high smoke point.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds freshness and acidity.

turmeric

Turmeric is key for its anti-inflammatory properties.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds a touch of sweetness.

Start by hard-boiling 4 eggs, using an Instant Pot for easy peeling if desired.

Microwave or bake 5-6 potatoes until softened.

Let the potatoes cool down before cutting them into cubes.

Thinly slice half an onion using a mandolin, then chop the rest by hand if needed.

Chop the celery, using about 4 stalks if they are smaller than average.

Chop the pickles into small pieces.

Cut the hard-boiled eggs into small pieces.

In a large bowl, combine the cubed potatoes, chopped eggs, onions, celery, and pickles.

Add 1/2 cup of Primal Kitchen mayonnaise and 1/2 cup of sour cream to the bowl.

Mix in 2 tablespoons of mustard and 1 tablespoon of apple cider vinegar.

Season with salt, pepper, garlic powder, onion powder, and paprika, about 1 teaspoon of each, adjusting to taste.

Mix everything together until well combined, adding more mayonnaise or sour cream if desired for creaminess.

Taste the mixture and adjust seasoning or add more pickles if necessary.

Refrigerate the potato salad to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens