top of page

Savory Potato Salad


Makes 10-12 servings



5.5 pounds red potatoes, washed and cubed (unpeeled)

1/2 onion, finely diced

8 ounce jar organic roasted red peppers, drained and diced

8 ounce jar organic kosher dill pickles, drained and diced

1 cup organic mayonnaise* from cage-free eggs, free of soy and canola

1/4 cup mustard

1/2-1 teaspoon finely ground black pepper (to taste)

Sea salt to taste


  • Place potatoes in a pot and cover with water, adding 1 tsp sea salt

  • Bring potatoes to a boil and simmer until tender, about 10 minutes

  • While potatoes are boiling, combine well all other ingredients in a mixing bowl to make the sauce

  • Immediately drain potatoes and add several potato cubes to the mixing bowl, gently stirring to coat with the sauce, continually adding until all potatoes have been added

  • Allow salad to cool off then refrigerate overnight, if possible (Flavors are much stronger the next day!)

  • Give it another gentle stir before serving to combine all the flavors

  • Can top with diced green onions and black pepper


*Mayo can be substituted with avocado mayo or just olive oil, but you'll need to start with 1/4 cup oil, then increase the amount depending on the taste and consistency.

bottom of page