Potato Salad
Credits to Sara Harper on tik tok for the idea. Delicious.
Base:
• 2 large purple sweet potatoes, air-fried at 390°F for 10 minutes, then shaken and cooked another ~10 minutes (or until tender). Let cool.
Mix-ins:
• 4–5 celery stalks, chopped
• 1 small red onion, chopped
• 2 boiled eggs, diced
• A generous amount of fresh dill
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
Add everything together once potatoes are cooked down a bit. Make mayo!
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Homemade Mayo:
• 1 egg (farm fresh or pasteurized, room temp)
• Juice from ½ lemon
• 1 tsp Dijon mustard
• 1 cup avocado oil (or olive oil)
• Salt & pepper, to taste
Add everything to a jar. Place immersion blender over the yolk at the bottom and blend without moving. Once it starts to thicken, slowly move the blender up and down until fully combined. Add half this to potato salad, mix. Add more if needed! Give a little taste test and adjust to your liking. Place in fridge for an hour or so before serving.
I recently tried making this purple sweet potato salad with homemade mayo, and it quickly became one of my favorite recipes. The key to the salad’s vibrant color and unique flavor is the use of purple sweet potatoes, which not only look stunning but also add a natural sweetness that balances well with the savory mix-ins like red onion, celery, and boiled eggs. Air-frying the sweet potatoes at 390°F is a game-changer—it crisps the exterior slightly while keeping the inside soft and tender. Making the mayo from scratch really elevated the dish. Using avocado oil helped keep the mayonnaise light and smooth, and the lemon juice added a bright acidity that complemented the richness of the eggs. Blending the mayo directly in a jar with an immersion blender is quick and easy, taking just a few minutes, and you can adjust the seasoning to your taste. What I appreciated most is how versatile this potato salad is. You can add more fresh dill if you like a herby punch or sprinkle in an extra dash of paprika for a smoky finish. This salad makes a great side for barbecues or a light lunch that feels nourishing and wholesome. For those who want to keep it dairy-free, the homemade mayo is a perfect alternative to store-bought versions that often contain additives. Overall, this recipe is a wonderful way to enjoy potato salad with a fresh twist, vibrant colors, and the satisfaction of making delicious mayo from scratch. I recommend giving it a try for anyone looking to impress guests or just enjoy a nutritious, tasty meal at home.
