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Healthy, Clean Eating Recipes
From
my earliest memories, family gatherings included this amazing potato salad...
This recipe is a family tradition and
a mainstay of my childhood. With a minor tweak, the recipe is now clean.
Potatoes have gotten a bad rap, but when enjoyed in moderation, they do have a
place in the clean eater's life. They're full of B6, Vitamin C, Potassium,
Manganese, Magnesium and more!
Potato Salad
Turner-Warren-Stafford Family Recipe
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Ingredients:
5 pound bag of Russet Potatoes
1 red onion
12 eggs
4 Tbsp Mustard
1/4 cup Mayonnaise*
1-2 Tbsp Garlic powder** to taste
Sea Salt to taste
Paprika -
Directions:
■ Boil potatoes. You can peel & quarter them before boiling, or just quarter them and peel off the skins after boiling. Drain and allow to cool.
■ Hard-boil eggs. Cool and peel. Set aside.
■ Chop/Dice potatoes into a large bowl (no skins).
■ Chop & dice onion, add to bowl.
■ Dice 6 eggs and add to bowl.
■ Add mayo* and mustard, mix well.
■ Sprinkle in Garlic powder, sea salt and a dash of paprika. Mix well.
■ Slice remaining 6 eggs in half and place on top of the salad. Sprinkle with paprika. Serve immediately, or chill first.
NOTE... this is a dry potato salad, not a creamy one. There's no need to increase the mayo. Once you mix it all together, the starch of the potatoes and the yolks of the eggs add a "creamy" feel to it.
*The original recipe calls for mayonnaise. Back in the day, Mayonnaise's ingredient label went something like this: eggs, oil, vinegar, sugar, salt. Today, that label is full of unpronounceable items. Not exactly clean eating. You can either make your own mayo with clean ingredients, or make a careful selection at the store being mindful of preservatives & additives.
**The original recipe calls for Garlic Salt. I've replaced this with garlic powder and sea salt. You can replace garlic powder with Mrs Dash Garlic & Herb, if you like. I use sea-salt because it's lower in sodium than table salt.
Nutrition Info: Based on a roughly 100g serving size (about half a cup), here is the nutritional information (not including the eggs halved on top of the salad): Per serving: 97 cal, 3 gram protein, 17 g carbs, 2 grams fat, 63 mg sodium, 2 g fiber
