Why you have to make this: 1) Our mayo is the best mayo you will ever taste, so obviously this is the world's best potato salad. 2) Our mayo is paleo complaint (made with cage free eggs, 100% olive oil, and nothing fake!) so the sweet potato version is the world's best paleo potato salad. Questions? 

What you need

1 1/2 pounds Yukon gold potatoes or sweet potatoes
2 tablespoons cider vinegar
¼ small yellow onion, finely chopped
¼ cup chopped fresh parsley
1 rib celery, finely chopped
coarse salt and ground pepper
½ cup Tessemae’s Mayonnaise or Chesapeake Mayonnaise

What to do

Scrub the potatoes and cut them into 1 inch pieces. Place them in a large pot and cover with cold water by an inch. Season with salt. Bring just to a boil, reduce to a simmer and cook until the potatoes just tender when pierced with the tip of a knife, about 10 minutes. (Do not over cook these, you want them to be just barely tender! They will continue to cook after drained.) Drain the potatoes in a colander.

In a mixing bowl, whisk together the vinegar and onion; season with salt and pepper. Add the hot potatoes. Let cool to room temperature tossing once or twice, or refrigerate overnight to cool. Add the parsley, celery and Mayonnaise to the cooled potatoes. Gently mix to combine, then serve, or cover and refrigerate up to one day.

Mix ins: Swap in our Chesapeake Mayo! Or, stir in… Hard boiled eggs, other tender herbs like tarragon, chives or basil, scallions, pickles, bell pepper, cucumber, or even Dijon mustard.

Serves 4