Maybe I’m alone here but I’ve always been terrified of picnic food. In particular, I’m talking about the bland American potato salad and frightening macaroni salad (sometimes combined into one dish) that often adorned the summertime tables of my youth. Yuck.
You see, my real aversion was to mayonnaise. I never really understood why anyone would eat that white, flavorless, gelatinous glop. I could handle a bit of tangy miracle whip (gross, I now know) on a tuna sandwich or a BLT heavy on the B, but something about store-bought mayo simply made my stomach turn.
So imagine my surprise when I discovered you can make your own mayonnaise, and not only that, but homemade mayo is shockingly delicious! Suddenly a whole new world opened up for me: creamy dips, dressings, and aoili grace my table, and even American potato salad has been forgiven for its earlier Hellmann’s indiscretions.
Adorned with fresh garlic scapes if you can find them (or regular garlic will do), rosemary from the garden, and a hint of smoky paprika – this ain’t the American potato salad of the 1980’s. Picnickers and BBQ go-ers everywhere rejoice!
American potato salad ingredients
For the mayo
- 2 eggs, preferably from pasture-raised hens
- 1 T. seedy Dijon mustard
- 2 T. lemon juice
- 1 T. fresh whey, optional
- 3/4 cup refined coconut oil (does not taste like coconut) – get refined coconut oil here
- 1/4 cup extra virgin olive oil – I love this organic olive oil from California
- sea salt to taste – my favorite Celtic sea salt
For the potato salad
- about 1 cup of mayonnaise from above (more or less to your taste)
- 4 pounds new potatoes (golf ball sized)
- 6 garlic scapes or 3 cloves garlic
- 4 T. fresh rosemary
- 1 tsp. smoked paprika
- sea salt and fresh ground pepper to taste
How make American potato salad
- Allow the eggs to come to room temperature by placing in a bowl of room temperature water.
- Place the s-blade on your food processor and use a lid that has a drip hole on the top.
- Place potatoes in a large sauce pan, cover with filtered water, and add a generous pinch of salt. Bring to a boil, then reduce heat slightly. Cook until tender but still firm, about 15 minutes. Drain, cool and chop into quarters. Place in a medium bowl.
- While the potatoes are cooking, place 1 whole egg and 1 egg yolk in the food processor. Add Dijon mustard, lemon juice, and optional whey. Add the lid and pulse for a few seconds until well combined.
- If your coconut oil is solid, melt in a small saucepan and cool to body temperature. Add olive oil.
- Turn on the food processor, and using a spoon, drizzle the oil mixture into the food processor drop by drop. Continue like this until at least half of the oil is added. Then you can allow the oil to pour in through the drizzle spout. When all the oil is added, add sea salt to taste.
- Trim off any tough ends, stringy pieces, or yellowed flower tips from the garlic scapes. Mince the garlic scapes or garlic (if you don’t have scapes). Add to the food processor with rosemary and smoked paprika. Pulse until well combined.
- Add about 1 cup of this mayonnaise mixture to the cooled and quartered potatoes. Season with sea salt and fresh ground pepper. Serve immediately or refrigerate for a few hours to allow the flavors to combine.
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