Chipotle Avocado Rainbow Potato Salad
Get to Know this recipe
Can we collectively give potatoes the sympathy they deserve? Superstitious subjects of Catherine the Great ignored her orders to cultivate the vegetables, and nowadays, potatoes often get a bad rap for their carbohydrate content! Why can't we give this amazing root veggie a break! Potatoes are not something to be feared. They are full of nutrients, especially their skins. That is why our recipe leaves out the usual step of peeling your potatoes. We keep the skins on to preserve more of the Potassium, Folate, and Vitamin C, and we are following the eat the rainbow rule in potato form. This recipe calls for a replacement of the traditional use of mayo to use a friendly version. There are so many alternatives available on the market these days. We chose one from a company that believes in the same things we do! Primal Kitchens' chipotle avocado mayo provides just the right amount of kick while steering clear of saturated fats.
How to Make
Clean and quarter the potatoes before boiling them. Boil just long enough for the fork to puncture the potato and not long enough for the potatoes to be too soft they fall apart.
Chop onions and slice the green onions.
Boil the eggs until hard
In a large bowl, mix mayo, mustard, orange juice, apple cider vinegar, smoked paprika, and salt until thoroughly mixed.
Gently fold in potatoes, eggs, and yellow onions.
Top with green onions and black pepper
Refrigerate until cooled
One bag of petite rainbow potatoes
¼ cup Primal Kitchen Mayo with Avocado Oil Paleo Chipotle Lime
Medium Green Onions (thinly sliced)
3 tbsp yellow onion (diced)
2 Large hard boilled eggs (diced)
½ tablespoon Dijon mustard
½ tablespoon orange juice
2 teaspoons Apple Cider Vinegar
½ teaspoon Smoked Paprika
Sea Salt and Black Pepper to taste