Potato salad is nostalgic, easy to make, and totally satisfying. But the traditional version? Heavy on processed oils and hard on digestion. This version keeps the comfort and skips the crash.

We start with red potatoes, which contain resistant starch that helps feed beneficial bacteria, especially when cooled. Fresh herbs and red onion add flavor and digestive support, while the homemade olive oil mayo brings in healthy fats that help you absorb more of what your body needs (without the preservatives and junk found in store-bought).

The result? A recipe that’s clean, craveable, and gut-conscious—perfect for picnics, meal prep, or just making your sides work harder for you.

Red Potato Salad in Red Onion Dressing Recipe

Ingredients

Salad

• 2 pounds small red-skin potatoes
• Celtic sea salt to taste

Dressing

• ½ cup red onion, finely chopped
• ½ cup dill, fennel, or parsley, minced
• ¾ cup Classic Homemade Mayonnaise (see below)
• Fresh dill or parsley sprigs, for garnish

Directions

1. Cut potatoes into bite-size cubes and cook until fork-tender.
2. Let cool completely, then toss with red onion, herbs, and homemade mayo.
3. Chill for at least 1 hour before serving. Garnish with fresh herbs.

Optional Add-Ins

Try adding any of the following for extra flavor and digestive support:

• 1–2 tablespoons raw apple cider vinegar
• A spoonful of mustard
• A handful of watercress
• Herbs like curry powder, garlic, or Italian seasoning
• A few spoonfuls of your favorite cultured veggie blend

Classic Homemade Mayonnaise Recipe

This creamy, tangy mayo is rich in healthy fats, free from processed oils, and comes together in minutes. It’s perfect for this potato salad—but you’ll want to use it on everything.

Ingredients

• 2 fertile or organic free-range egg yolks
• 2 tablespoons raw, organic apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon mustard
• ⅛ teaspoon cayenne pepper
• 2 teaspoons Celtic sea salt (or to taste)
• 1 cup organic, unfiltered olive oil

Directions

1. In a blender, combine egg yolks, vinegar, lemon juice, mustard, cayenne, sea salt, and ¼ cup olive oil. Blend for 30–45 seconds.
2. With the blender running on low, drizzle in the remaining oil slowly until mixture thickens.
3. Transfer to a glass jar with a lid. Store in the refrigerator for 7–14 days.

Mayo Variations

Make it your own with any of the following:

• Garlic powder, mustard powder, white pepper
• Fresh herbs like tarragon, dill, basil, oregano, or chervil
• Cayenne + lime juice for a spicy, citrusy twist
• Want more lemony brightness? Try 2 tsp lemon zest, 2 tsp lemon juice, and 1 tsp fresh mustard instead of vinegar