Ingredients
Units
Scale
- 2 pounds of Russet Potatoes
- 1 teaspoon sea salt (to boil potatoes)
- 3/4 cup mayonnaise (make sure Whole30 compliant if doing Whole30}
- 1/2 finely diced Celery
- 2 teaspoon Old Bay
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper
Instructions
- Cut the potatoes into one-inch cubes, add to a pot, and fill with water until the potatoes are covered
- Add sea salt and bring to a boil, reduce and allow to simmer for 15-20 minutes or until potatoes are fork tender
- While cooking, dice the celery and prepare the remaining ingredients.
- Once the potatoes are fork tender, drain the excess water and add the potatoes to a mixing bowl
- Add the remaining ingredients
- Cover and allow to chill in the refrigerator for 2-4 hours
- ENJOY!
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 7
- Calories: 224
- Sugar: 0.9 g
- Sodium: 636.7 g
- Fat: 14.7 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 1.7 g
- Protein: 3.1 g
- Cholesterol: 0 g
