paleo chipotle potato salad

Posted on May 18, 2012


Now that the weather has warmed up, most of us have started grilling.  Unfortunately, many of the traditional sides that go so well with bbq like baked beans and  potato salad simply aren’t paleo.  With this recipe I have used purple potatos, and homemade paleo mayo.  I served this warm with the grilled chicken wings from last week’s post.  I had the leftovers chilled later in the week.  Paleo mayo and potato salad will keep in the fridge for about 5 days.  I wouldn’t recommend keeping it much longer since it contains raw eggs.

For Potato Salad:

5-6 purple potatoes

1 cup homemade mayo

3 garlic cloves, minced

1/2 small shallot, minced

1/2 cup cilantro, chopped

1 chipotle chili in adobo, pureed

Wash and slice potatoes into wedges, then boil until tender.  Meanwhile make the mayo.  Puree chipotle and stir it into the mayo.  Chop cilantro, garlic and shallots, and stir them into the chipotle mayo.  Drain potatoes well and add all other ingredients stirring until potatoes are completely coated.  Serve warm, or chill in the refrigerator.

For Mayo:

1 egg yolk room temperature

3/4 cup olive oil

1 tsp dry mustard powder

1/2 tsp fine sea salt

1 Tbsp lemon juice

This was my first attempt at homemade mayo, and I’m still not sure I did it right, but it tasted good, so what the heck.  I used Alton Brown’s basic recipe, but replaced the canola oil with olive oil.  Whisk the egg and dry ingredients together, then add half of the lemon juice and whisk until well incorporated.  Begin to add oil a few drops at a time while whisking constantly and vigorously until an emulsion forms.  You will know you have an emulsion because the mixture will begin to lighten in color and increase in volume.  Continue to pour oil in a thin stream while continuing to whisk until you’ve used about half of the oil.  Add the other half of the lemon juice, then continue to add the rest of the oil in a thin stream while constantly whisking.  This whole process will take almost 10 minutes, so your arm will get tired!  For my crossfit readers, this shouldn’t be an issue, but if you have a mixer with a whisk attachment, I would recommend using it, though you may have to stop it to scrape down the sides of the bowl (AFTER your emulsion is started).  The final product will be different than store bought mayo.  It will be yellow due to the olive oil and mustard, and wont be as thick due to lack of soy emulsifiers.

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