Labor Day No-Mayo Potato Salad


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Written by: Cindy Santa Ana

Are you making your menu for the upcoming holiday weekend? Have you been assigned a potluck dish to bring and not sure where to start?

This is my favorite potato salad recipe (featured in my book, Unprocessed Living).

This potato salad recipe features no mayonnaise. Why? Because store-bought mayo is full of rancid industrial crop oils like soybean or canola, preservatives like EDTA and – if it’s low-fat or fat-free – then it contains high fructose corn syrup.

You don’t need those rancid oils or chemicals in your body causing inflammation and unknown harm. Plus, I think mayo makes this salad heavy and too filling.

My recipe contains apple cider vinegar and olive oil, with a dash of tangy Dijon mustard. There are many health benefits of apple cider vinegar, including improving insulin sensitivity, which helps lower blood sugar response after meals. It also can increase feelings of fullness and help you eat fewer calories, which can lead to weight loss.

Additionally, the main substance in vinegar, acetic acid, can kill bacteria and/or prevent them from multiplying and reaching harmful levels. It has a history of use as a disinfectant and natural preservative.

The recipe also contains two hard-boiled eggs, which provide protein, minerals and amino acids. Make sure you choose pastured eggs and a good high-quality olive oil.

Here Is My Favorite Recipe For Potato Salad!

Red Potato Salad
Serves: 4 cups
  • 1 ½ lb small red-skinned or new potatoes
  • 3 ½ tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 hard-boiled eggs, peeled and cut into small pieces
  • 1 green onion, finely diced
  • Pinch of fresh or dried dill
  • Sea salt & pepper
  1. Cook potatoes in boiling salted water until fork-tender, about 12 minutes.
  2. Drain water.
  3. When potatoes are cool enough to handle, cut into quarters.
  4. Whisk together vinegar and mustard in a large bowl.
  5. Add in oil in a small stream while whisking, until well combined.
  6. Add green onions and dill.
  7. Add warm potatoes and combine with dressing.
  8. Add eggs and season with salt and pepper.
  9. Chill if desired.
Courtesy of Unprocessed Living.

What are you making this Labor Day weekend? Share in the comments below!

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Cindy Santa Ana
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Cindy Santa Ana

Certified Integrative Nutrition Health Coach at Unlock Better Health
Cindy Santa Ana is a Certified Integrative Nutrition Health Coach specializing in weight loss, clean eating transformations and thyroid disease. She works with clients to help them reach their ideal weight, increase their energy, and live a healthy balanced lifestyle, while juggling their career and personal life.
Cindy Santa Ana
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