We’ve got another insanely easy and delicious recipe from our girl Carley over here. The Fairy Gutmother knows her way around the kitchen AND with potatoes. So healthy and gut-friendly on this one. Her version here has now become our go-to potato salad recipe. It’s incredible. One of our all-time favorite potato recipes ever … which says a lot ha :)

“I am definitely the potato salad girl at any BBQ. I LOVE potato salad! Ok, let's talk about the health benefits of this particular potato salad for a minute. First off, potatoes are super high in fiber so it's great for gut health! They are also high in Vitamin C, B Vitamins, and folate and also have a lower Glycemic Index when boiled. This salad is also full of healthy fats from the homemade mayo, helping to stabilize your energy levels and provide your body with plenty of nourishment.“ ~ Carley Smith, aka Fairy Gutmother

INGREDIENTS - homemade mayo

1 egg, room temp
1 1/4 cup avocado oil (Colorado Mills Sunflower Oil also works well here or olive oil too)
1/2 lemon + lemon zest
1/2 tsp Himalayan sea salt

INSTRUCTIONS - homemade mayo

For homemade mayo to turn out correctly, you really need to allow your egg to sit in room temperature for an hour or two. This is probably the most crucial step. Next, add the egg to your blender, and allow your blender to spin on low while you SUPER SLOWLY add in the oil, almost a drop at a time. Sometimes even pausing for a bit in between to wait as it thickens. Then add the lemon juice at the very end along with the salt and lemon zest. It also helps to stick this mayo in the fridge for 30 minutes to allow it to set up in there.

*store in an airtight container in the fridge for 3-5 days

INGREDIENTS - potato salad

2-3 lbs fingerling potatoes (the more colorful the better)
1 stalk of celery, chopped
1/2 medium red onion, finely chopped
2 tbs fresh dill, chopped
1 cup homemade mayo (can also use Primal Kitchen’s Garlic Aioli Mayo)
1 lemon, juice and zest
1 tsp sea salt
paprika

INSTRUCTIONS - potato salad

Boil potatoes in a large pot of water for 20-25 minutes (with a dash of salt), until soft. Allow them to cool immediately in an ice bath, and then roughly chop into bite-sized pieces. Again, we’re working to preserve the resistant starches here which are excellent for gut health. Essentially what the beneficial bacteria in the gut eat to live.

Once the potatoes are cooled and chopped, add in the celery, onions, dill, mayo, juice of a lemon and its lemon zest and sea salt. Mix until well-combined. Sprinkle with paprika and add more fresh dill for garnish and that extra color. Allow the potato salad to sit in the fridge for up to 30 minutes or an hour for all the flavors to have time to come together.

~ recipes adapted from the Fairy Gutmother’s Baby Back Ribs + Coleslaw + Potato Salad YouTube cooking demo, her go-to potato salad recipe and her homemade mayo recipe