No picnic or barbeque would be complete without potato salad. This light and flavorful recipe is sure to impress.

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  • Preparation Time

    15 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating

    1

  • Serves

    8

Total Shares 0

Ingredients

  1. 3 medium potatoes (total 4 cups cubed or 1¼ lb / 650 g whole)
  2. 2 hard-boiled organic omega-3 or pastured/grass-fed eggs
  3. 3 Tbsp. / 45 g mayonnaise, organic omega-3 or olive oil-based
  4. 2 celery stalks
  5. ½ cup / 70 g peas, frozen, thawed (optional)
  6. ½ cup / 50 g red bell pepper, fresh or pickled (optional)
  7. 1 small (2½ oz or 70 g) white onion
  8. 2 Tbsp. / 30 ml vinegar, wine or cider
  9. 1 Tbsp. / 15 g yellow mustard, regular or Dijon
  10. 1 tsp. / 3 g granulated garlic
  11. ¼ tsp. / 0.8 g ground black pepper
  12. Salt or substitute to taste
  13. Paprika and/or chopped chives (optional)

Directions

  1. Bring 1-2 quarts of water to a boil. Add eggs and boil for 15 minutes; add more hot water as necessary to keep eggs covered. Cool to room temperature.
  2. While eggs are cooking, peel potatoes if desired (optional), then dice and steam until tender, about 10-15 minutes. Cool to room temperature.
  3. While potatoes are cooling, peel and dice the eggs, dice the celery stalk, and mince the onion.
  4. Mix with the mayonnaise, vinegar, mustard, garlic powder, and pepper.
  5. Place diced potatoes in large bowl, add all other ingredients but the salt, paprika, and chives, and mix well.
  6. Add salt to taste, and garnish with paprika and/or chives, if desired.

Serving Size: ֲ¾ cup / 140 g

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat

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Comments 47

    • Ossie-Sharon

      Hi, corinjoh. The color of the eggs doesn’t make a difference, and often “cage-free” does not either. The important factor is what the eggs are fed – if they are allowed to eat natural grasses, bugs, etc. OR sources of omega-3, then their eggs will be healthier.

  6. Ossie-Sharon

    Hi, lynelk. If you click on “Fewer Servings,” a dialogue box will pop up, wherein you can select the number of servings you would prefer to prepare, and the ingredient amounts will be adjusted. As for the amount the master recipe yields, it does depend on the size of the potatoes.

  9. Ossie-Sharon

    Hi, kk1424. You don’t have to buy organic, it is just encouraged and so indicated. As long as you use whole and minimally processed foods, you will already be benefiting greatly – no worries.
    You can read about the advantage of some organic foods here: http://www.trimdownclub.com/when-to-go-organic. With regard to what the chickens (or other food animals) eat, it greatly influences the nutritional quality of the eggs, meat, and dairy, and affects not only your general health, but also you weight. You can read about it here (note that grass-fed is also referred to as “pastured”): http://www.trimdownclub.com/pasture-raised-a-better-way-to-eat-meat/.

  10. kk1424

    This is ridiculous. Who’s going to buy all that organic stuff, almond flour, milk, free-range eggs and all that vegan junk? I can’t afford all that stuff. Organic, omega-3, grass-fed eggs…Who cares what the stupid chicken ate? I can’t believe I paid $47 for this…

  14. livinnuts

    There is only one of me. All these recipes are for servings of 4 or 8. I don’t want to be eating the same thing day after day and it looks impossible to cut the recipe to serve one. Am I suppose to make 8 servings and keep for the next week? Somehow I don’t think egg salad or potato salad would be as tasty a week down the road. Frying burgers and freezing them for future use doesn’t sound good either. Please help me understand this and/or offer ideas to help me not waste so much food! Thank you

  16. Ossie-Sharon

    Hi, Carol. Each food is made up of a certain amount of carbohydrates, proteins, and fats – all foods are a bit different, but those from the same food group generally have similar values per unit of foods (i.e., a slice, a cup, etc.) – and these units are exchanges that can be put together to build meals, sort of like building a puzzle. Your meal pattern is available in the “Exchange mode” of your menu (get to this by clicking on the Exchange mode icon in the toolbar above your menu), and you can slip in each exchange as you wish – for example, if you have 1 carb, 1 protein, 1 fat, and 1 fruit at breakfast, you can have 1 slice of bread, 1 egg, a teaspoon of butter, and an orange. In this particular recipe, there is 1 carb exchange (equal to 15 grams of carbohydrates + 3 grams of protein) and 1 fat exchange (equal to 5 grams of fat) per serving, which is listed in the Comments section of the recipe (toward the end) as 3/4 cup or 140 g. The list of exchange and their corresponding amounts of carbohydrates, proteins, and/or fats is here: http://www.trimdownclub.com/exchanges-lists.

  20. Carolzagami

    I am diabetic,type 2and also on tablets,the carbs I consume are very important to my insulin needs the carbs exchange would help in improving my food choices and understanding how it works?
    I am very new at making the proper food choices in a diabetic menu.

  22. sujordo

    Hi Ossie I notice you mentioned you are ‘working on’ showing carbs proteins calories per recipe last year. Are you any closer to doing this.. I am also a diabetic and carb content would be a wow as I would know at a glance how much insulin to take at every meal.. this would be phenominal as I currently have to weigh everything on my carb scales individually. Did my first shop from your grocery shopping list today.. what a difference everything looks healthy and fresh. Really looking forward to this not being on a diet just eating in a more organised but healthy way. Should help all round she says enthused on day 1..

  27. Ossie-Sharon

    Hi to all looking for a mayonnaise alternative – yes, you can use yogurt, with a Tablespoon of vinegar or kosher pickle juice (mix the two together separately and let them sit for 5 minutes before adding). If you are concerned about cholesterol, try to get organic pasture-raised or soy.

  34. thelmike

    Hi At every meal I have to inject insulin to the amount of carbohydrates I eat,so I use nutritional scales to weigh the food . The scales tell you everything you need to calculate Calories,fat, carbohydrates, etc. I am diabetic by the way

  41. Teddi

    Mayo makes me sick too. We use Veginaise. It costs just a little more than Mayo and is made with Veggies. Also, the one with added Grapeseed oil is great. Both are delicious, and my Mayo Die for Husband can’t stand Mayo now! He insists I never buy it again. His favorite is the Grapeseed variety of Veginaise. We get it at Sunflower Market, Vitamin Cottage, or whole foods. I watch for sales. Runs about $4 on sale. Found in the refigeration section.

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