Classic Potato Salad

Prep time: 50 mins      Cook time: 40 mins      Rest time: 2 hrs     Total time: 3 hrs 30 mins

Macronutrients per platter: 206g fat | 34g protein | 279g carbohydrates

Makes: one large platter

This classic potato salad is filled with fatty, nutrient-dense animal-based ingredients like Duck Fat Mayo, eggs, raw milk, sweet potatoes, pickles, and cucumbers.

classic potato salad

What you need to make Animal-Based Classic Potato Salad

Ingredients:

For the potato salad:

  • Sweet potato (or kabocha squash)
  • Eggs (ASHLEY20 for 20% off)
  • Duck Fat Mayo (or avocado oil mayo)
  • Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
  • Yellow mustard
  • Pickle spears
  • Pickle juice (from the bottom of the pickle jar)
  • Cucumber
  • Sea salt (ASHLEYR for 15% off)

To garnish (optional):

  • Chives or green onions

Equipment:

(for the full recipe, scroll to the bottom)

classic potato salad

classic potato salad


How to make Animal-Based Classic Potato Salad

Prepare the eggs.

Bring a pot of water (enough to fully cover the eggs) to a boil.

Once the water is boiling, place the eggs in the pot.

Boil for 9 minutes. Once the eggs are done, remove the pot from heat immediately, drain the water, and run cold water over the eggs.

Set the hard-boiled eggs aside for later.

Prepare the potatoes.

Skin the sweet potatoes (or kabocha squash, if using that instead) with your vegetable peeler and chop each potato into fairly large chunks, about 1 in x 1 in (this will make it boil faster).

Bring a pot of water (enough water to fully cover the potatoes) to a boil.

Once the water is boiling, place the peeled potatoes in the pot.

Let the potatoes boil for 10-15 minutes or until fork-tender.

Once the potatoes are fork-tender, drain the water and cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.

Prepare the sauce.

Peel the hard-boiled eggs and separate the yolks from the whites. Place the yolks in a large mixing bowl and the whites in a small bowl.

Mash the yolks and add the Duck Fat Mayo (or avocado oil mayo, if using), raw milk (ASHLEY20 for 20% off), yellow mustard, pickle juice, and sea salt (ASHLEYR for 15% off) to the mixing bowl. Mix well until sauce is smooth.

Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!

classic potato salad

classic potato salad


Prepare the pickles, cucumber, and egg whites.

Skin the cucumber with your vegetable peeler and finely chop it into small cubes. I cut around the seeds and leave them out, but this is not necessary.

Take the pickle spears and finely chop them into small cubes.

Take the egg whites and chop them into small pieces.

Set the chopped cucumbers, pickles ,and egg whites aside.

classic potato salad

classic potato salad

Prepare the potato salad.

In your serving bowl, add the potatoes. The pieces should stay somewhat formed but smaller pieces will fall apart and mash.

Add the sauce and chopped cucumbers, pickles, and egg whites to the potatoes.

Stir well and place in the fridge to set for about 2 hours before serving. Garnish with chopped chives or green onions, if preferred.

Enjoy! Leftovers can be stored in an airtight container in the fridge for 4-5 days.

classic potato salad


Tips to make the best Animal-Based Classic Potato Salad

  • Make sure the potatoes are cooked through and soft, but not soft enough to fall apart and fully mash.

classic potato salad


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Animal-Based Classic Potato Salad

classic potato salad

Print Recipe
5 from 1 vote

Animal-Based Classic Potato Salad

This classic potato salad is filled with fatty, nutrient-dense animal-based ingredients like Duck Fat Mayo, eggs, raw milk, sweet potatoes, pickles, and cucumbers.
Prep Time50 mins
Cook Time40 mins
Resting Time2 hrs
Food Type: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: American
Diet Preference: Dairy-Free, Dinner, Gluten-Free, Keto, Nightshade-Free, Nut-Free, Paleo, Salad, Side Dish, Snack
Author: Ashley Rothstein

Equipment

  • Cooking Pot
  • Vegetable peeler

Ingredients

  • 3 lbs white sweet potatoes (or kabocha squash)
  • 4 eggs
  • 1 cup Duck Fat Mayo (or avocado oil mayo)
  • 1/4 cup raw milk (pasteurized milk will work fine)
  • 2 tbsp yellow mustard
  • 3 large pickle spears
  • splash pickle juice (from the bottom of the pickle jar)
  • 1 cucumber
  • 1 tsp sea salt
  • chives (optional - for garnish)

Instructions

Prepare the eggs.

  • Bring a pot of water (enough to fully cover the eggs) to a boil.
  • Once the water is boiling, place the eggs in the pot.
  • Boil for 9 minutes. Once the eggs are done, remove the pot from heat immediately, drain the water, and run cold water over the eggs.
  • Set the hard-boiled eggs aside for later.

Prepare the potatoes.

  • Skin the sweet potatoes (or kabocha squash, if using that instead) with your vegetable peeler and chop each potato into fairly large chunks, about 1 in x 1 in (this will make it boil faster).
  • Bring a pot of water (enough water to fully cover the potatoes) to a boil.
  • Once the water is boiling, place the peeled potatoes in the pot.
  • Let the potatoes boil for 10-15 minutes or until fork-tender.
  • Once the potatoes are fork-tender, drain the water and cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.

Prepare the sauce.

  • Peel the hard-boiled eggs and separate the yolks from the whites. Place the yolks in a large mixing bowl and the whites in a small bowl.
  • Mash the yolks and add the Duck Fat Mayo (or avocado oil mayo, if using), raw milk (ASHLEY20 for 20% off), yellow mustard, pickle juice, and sea salt (ASHLEYR for 15% off) to the mixing bowl. Mix well until sauce is smooth.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Prepare the pickles, cucumber, and egg whites.

  • Skin the cucumber with your vegetable peeler and finely chop it into small cubes. I cut around the seeds and leave them out, but this is not necessary.
  • Take the pickle spears and finely chop them into small cubes.
  • Take the egg whites and chop them into small pieces.
  • Set the chopped cucumbers, pickles ,and egg whites aside.

Prepare the potato salad.

  • In your serving bowl, add the potatoes. The pieces should stay somewhat formed but smaller pieces will fall apart and mash.
  • Add the sauce and chopped cucumbers, pickles, and egg whites to the potatoes.
  • Stir well and place in the fridge to set for about 2 hours before serving. Garnish with chopped chives or green onions, if preferred.
  • Enjoy! Leftovers can be stored in an airtight container in the fridge for 4-5 days.

What I used for this recipe:

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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