Labor Day No-Mayo Potato Salad

12313_l

drewssexybody (3)
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
 
Author:
Serves: 4 cups
Ingredients
  • 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
Instructions
  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.
Notes
Courtesy of Unprocessed Living.

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

lleader_34 (1)

Cindy Santa Ana
Follow me

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
Follow me
Shares 0

SHARE YOUR THOUGHTS

What Our Clients Say*

During my FitLife transformation, I lost 70 pounds! That's why I signed up for the protocol, but the most exciting result is that I found ME in the process. I had been hiding under a pile of pounds, self-doubt, and grief! FitLife changed my life and I knew I had to share it with others.

-Lynne, Longwood FL

I started with Fitlife back in 2011-2012…I wrote into Fitlife asking for an extreme amount of help. I was 300 pounds, with high cholesterol, and Drew helped me transform my life. I lost over 130 pounds and I no longer have high cholesterol. Not only did I lose weight, so did my husband, who lost over 70 pounds!

-Jaclyn, Martinsburg NE
View More Testimonials
*Results may vary by individual
AS SEEN ON

Join The Movement

Mindset MasteryNutritional GuidanceFitness TipsCommunity Support
Join Now