Pats No-Mayo Potato Salad

Pats No-Mayo Potato Salad

Pat lives in New Jersey and prefaced the recipe with these words: "THIS IS SO DELICIOUS!!!"


5 lbs. potatoes (Red or white or Yukon Gold, which are especially good)

2 celery stalks (chopped)

1 sweet onion (chopped)

1 bottle of black olives (pitted and sliced)

6 fresh basil leaves (sliced thinly)

1/4 to 1/2 cup extra virgin olive oil (depends on how moist you want your salad)

1 lemon (juice from)

1 teaspoon Celtic Sea Salt (or to taste)

Freshly ground pepper (to taste)


Boil whole potatoes until still firm but able to pierce with a fork, and drain. Place olive oil, lemon juice, salt and pepper into a large bowl and whisk to mix well. Cut potatoes into cubes. Pour lemon/oil mixture over the potatoes, celery, onion, olives, and basil and gently mix to distribute veggies and oil. ENJOY!

(Note: This salad can be eaten warm or chilled. You can also add your favorite vegetables such as red peppers, carrots, etc.)


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