Healthy Eating Recipes

Delicious Dairy-Free Red Potato Salad with Homemade Mayo Potato salad is one of those dishes that feels like comfort in a bowl. But let's be honest: most versions are heavy, made with processed mayo, and leave you feeling sluggish afterwards. Not ideal. What if your potato salad actually supported your digestion instead of fighting it? This recipe keeps all the satisfaction—creamy, tangy, totally delicious—but makes it clean and gut-friendly. The secret? Red potatoes (they're full of resistant starch that feeds good bacteria), fresh herbs, a homemade mayo made with real eggs and olive oil, and a splash of raw apple cider vinegar. It's a side dish that works with your body, not against it. Perfect for meal prep, picnics, or when you want your sides to do more than just fill space on the plate. Creamy Red Potato Salad with Fresh Herbs Serves 4–6 as a side Ingredients Salad 900g small red-skin potatoes (or waxy potatoes) 80g red onion, finely diced 60g fresh dill, fennel, or parsley, finely chopped 200ml Classic Homemade Mayonnaise (see below) Celtic sea salt and cracked black pepper, to taste Fresh herb sprigs (dill or parsley) for garnish Optional add-ins for extra flavor: 15–30ml [link: raw apple cider vinegar] 15ml wholegrain mustard A small handful of watercress, roughly chopped 30ml [link: cultured veggie blend] or naturally fermented vegetables Directions Wash potatoes and cut into 2cm cubes (no need to peel—the skin adds nutrients and texture). Boil in salted water for 12–15 minutes until just fork-tender. Don't overcook or they'll fall apart. Drain and let cool to room temperature (about 15 minutes). In a large bowl, gently toss cooled potatoes with red onion, herbs, and mayonnaise. Season with salt and pepper to taste. Add any optional ingredients you're using, and gently fold through. Cover and refrigerate for at least 1 hour before serving. Garnish with fresh herbs. Tip: This salad keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep. Simple Homemade Mayonnaise Store-bought mayo is loaded with seed oils and additives your body doesn't need. This version is made with just three real ingredients: eggs, lemon, and olive oil. It takes 5 minutes and tastes infinitely better. Makes about 250ml Ingredients 2 organic, free-range egg yolks (room temperature) 15ml [link: raw apple cider vinegar] or fresh lemon juice 250ml organic, unfiltered olive oil 2g [link: Celtic sea salt] ½g mustard powder (optional, adds depth) Pinch of cayenne pepper (optional) Directions Place egg yolks in a blender or food processor. Add vinegar/lemon juice, salt, and mustard powder if using. Blend on low for 10–15 seconds until combined. With the blender still running on low speed, drizzle the olive oil in very slowly at first (just a thin stream). This is the key to emulsification. Once the mixture begins to thicken and pale (after about 100ml of oil), you can add the remaining oil a bit faster, but still gradually. Transfer to a clean glass jar and refrigerate. It keeps for up to 10 days. If it breaks (becomes grainy): Start fresh with a new egg yolk in a clean bowl. Slowly whisk in the broken mayo, a tiny bit at a time. It'll emulsify again. Mayo Flavour Variations Herb mayo: Add 15g fresh herbs (tarragon, basil, dill, or chervil) to the finished mayo and blend until flecked throughout. Citrus mayo: Replace vinegar with 20ml fresh lemon juice + 5ml lemon zest for brightness. Spiced mayo: Add 2g garlic powder, ½g white pepper, and a pinch of smoked paprika. Tangy mayo: Use apple cider vinegar instead of lemon, and add 5ml Dijon mustard for extra depth. The Real Magic: It's All About Ingredients This recipe works because every ingredient matters. Quality Celtic sea salt, raw apple cider vinegar, organic olive oil, fresh herbs—these aren't fancy additions, they're the foundation of food that actually nourishes you. That's what we stand for at Forage: ingredients you recognize, that your body recognizes, that work with your digestion instead of against it. Ready to make this? Stock your pantry with gut friendly basics—raw apple cider vinegar, Celtic sea salt, cultured veggies—and you'll find yourself making this salad (and versions of it) all year round. Happy cooking. 🥗