Potato-Egg Salad

This combo potato/egg salad I made over the weekend

is one of the best things I've ever come up with.

It's thanks mostly to the incredibly easy mayo recipe 

I found on the website Downshiftology.

Lisa teaches how to cook simple, healthy food,

containing clean ingredients and no gluten.

Right up my alley.

In less than a minute, you'll have a jar of mayo

ready to add to all sorts of things, even if it's just sandwich bread.

The mayo recipe can be found here.

I've made mayo from scratch in the past,

but it always tasted a bit off.

The secret, as I learned in Lisa's video,

is that Extra Virgin Olive oil is not the preferred choice.

Using avocado or light olive oil does the trick

and creates a thick, luscious condiment that will keep for a week in the fridge.

 I doubt the egg salad will last that long,

but I already have plans to use the rest of the jar

on several other mayo-based recipes.

Potato Egg Salad

4-6 small red potatoes

1/2 small onion, chopped

2 stalks celery, chopped

4 hard boiled eggs, chopped
salt and herbs to taste

After boiling the potatoes for 10-12 minutes,

drain them and replace them in the pot for a few minutes to dry out. 

Place in fridge to cool for at least 20 minutes.

To assemble the salad, peel potatoes and chop into bite-sized pieces,

then add to a bowl with chopped veg and eggs.

Add a good dollop of homemade mayo,

a pinch of salt and any fresh herbs you desire.

Mix together well and refrigerate for a few hours.

Enjoy!