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Luxury Paleo Potato salad with wholegrain mustard olive oil mayonnaise

Paleo Potato salad with wholegrain mustard mayonnaise

For those of you who have already made it to see the smoking hot new Bridget Jones film, this luxury Paleo Potato salad is as creamy, dreamy as Mr Mc Dreamy himself! (Die hard Grey’s Anatomy fans, you know who I mean!)

My ‘notato’ salad is a delicious low carb alternative to the good old family favourite, potato salad. Made with a wholegrain mustard extra virgin olive oil mayonnaise it’s full of heart healthy monounsaturated fats. In place of the humble potato, i’ve roasted some nutty celeriac and topped with fresh fragrant chives and jumbo capers for a little salty kick.

This Paleo potato salad can be served warm as a side to any protein or you can make up a batch and keep in the fridge for lunch. It will last for a few days… though you’re stronger willed than me if you manage not to demolish it in one sitting! I hope you enjoy.

Serves 2

Ingredients

  • 1 celeriac
  • 1-2 tablespoons olive oil
  • Pinch of sea of pink himalayan salt
Wholegrain mustard mayonnaise
  • 2 eggs yolks
  • 150ml extra virgin olive oil
  • 1 teaspoon wholegrain mustard (if your mustard doesn’t include vinegar add 1 teaspoon of apple cider vinegar)
  • Salt and pepper
Garnish
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh parsley
  • Cracked black pepper
  • 1 tablespoon capers (optional)

Method

Preheat the oven to 190C (fan assisted.)

Peel the celeriac and chop into 2cm chunks. Place on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 30 minutes until soft and golden brown. Give the celeriac a stir halfway through to prevent sticking.

Meanwhile, make the mayonnaise.

Place the eggs yolks, mustard and 1 tablespoon of extra virgin olive oil in the small bowl of a food processor.

Blend for 30 seconds. Whilst the machine is still running, drizzle the rest of the extra virgin olive oil in very slowly. You should see it start to thicken. When nice and thick, turn off the food processor. If your mustard didn’t include vinegar add 1 teaspoon of apple cider vinegar. Season with salt and cracked black pepper and mix well.

Once the celeriac is cooked, mix through as much mayonnaise as you fancy, I used 3 tablespoons, the chopped fresh parsley and chives, optional capers and a pinch of cracked black pepper.