Aunt Denece's Potato Salad

Aunt Denece’s Potato Salad
Serves 10-12

Ingredients:
8 medium potatoes, peeled and cut into 1/2 inch cubes
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
4 strips bacon, cooked until crisp and then crumbled
1 cup mayonnaise (see recipe below for homemade mayo recipe)
3 tablespoons fresh parsley
Salt and papper

Directions:
Cook potatoes in a large pot of boiling, salted water (I use 1 to 2 tablespoons of sea salt). Cook until fork tender. Drain potatoes and let cool to room temperature. Place all ingredients in a large mixing bowl and gently mix until well coated with the mayonnaise. Add additional salt and petter to taste and additional mayonnaise if needed.

Simple, but oh so good.

Homemade Mayonnaise in 1 Minute
Adapted from Mary’s Nest

Ingredients:
1 large egg or two small eggs
1 tablespoon raw apple cider vinegar
1 teaspoon fine ground sea salt
1/2 cup avocado oil
1/2 cup extra virgin olive oil
1 tablespoon whey (optional)

Directions:
Put all ingredients into a wide mouth jar.

Place an immersion blender into the jar so that the bottom of the blender is on top of the egg and touching the bottom of the jar.

Turn on the immersion blender and blend for 20-30 seconds and watch as the mixture emulsifies.

Next, move the immersion blender up and down for another 20-30 seconds to make sure that all the oil is incorporated into the mixture.

Remove the immersion blender from the jar and refrigerate the mayonnaise. The mayonnaise will stay fresh refrigerated for 2 weeks.

Notes:
You can use whatever type of oil that you prefer as long as it is the total of 1 cup. Ideas: Coconut Oil (liquified to room temperature) and Sesame oil (make sure that it is untoasted).