Ingredients

1.5lb baby potatoes, cut into even sizes
2-3 large boiled eggs, sliced into chunks
2 heaping tbsp (1 bunch) green onions, sliced
1 large or 2 small cloves garlic, minced/crushed
salt & pepper or seasoned salt to taste

Homemade Mayo (makes extra)
1 cup olive oil or avocado oil
1 large egg*
2 tbsp lemon juice or light vinegar**
1/2 tsp salt
optional: 1 tsp mustard
equipment: immersion blender***

Method

1. Add cut potatoes to a pot and cover with water. Potatoes should be completely covered with an extra inch of water above. Add 1-2 tbsp of salt to the water so that potatoes are seasoned all the way through.
2. Bring potatoes to a boil over high heat. Once boiling, turn to medium-high and cook for 20 minutes, or until fork tender.
3. Drain water from potatoes and allow to cool. While potatoes are cooling, you can make the mayonnaise.
4. Add all ingredients for the mayo into a mason jar or tall cup (immersion blenders often come with a cup). Place your immersion blender into the container all the way to the bottom. Turn on and hold the blender at the bottom while the egg and oil become an emulsion – the mixture with turn from clear to opaque. Slowly lift the blender upwards, allowing all of the oil to combine and become emulsified into mayo.
5. In a serving bowl or storage container, combine 1/3 cup of the homemade mayo with the cooked and cooled potatoes, boiled egg slices, garlic, green onions, salt and pepper. Taste and adjust seasoning as needed.
6. Eat immediately or store in the fridge for up to 4 days (or until mayo egg’s expiration date). Store mayo in an airtight container in the fridge up to the egg’s expiration date. See notes for more uses for the mayo.

Notes:

1. *Check the expiration date on your eggs for food safety. Although the lemon juice/vinegar added to the mayo “cooks” the egg, please make sure not to consume the mayo after the written expiration dates.
2. Free Range eggs will create a more yellow-tinged mayo, as their yolks are a deeper orange since they typically contain more vitamin A.
3. **White wine vinegar, champagne vinegar, and even white vinegar are popular for mayonnaise. However you can also use apple cider vinegar or red wine vinegar, these will just affect the flavour and colour more.
4. ***This recipe can be made without an immersion blender, but this is the easiest method and immersion blenders are usually very inexpensive. If using a blender/food processor with an open top, start with 1/4 cup of oil and slowly add in the remaining 3/4 cup through the top as the blade runs. If using a closed blender (ex. NutriBullet) start with 1/4 cup of oil, blend until emulsified, then add another 1/4 cup at a time between blending until completely combined. Alternatively, you can give this a go with a whisk, slowly pouring in the oil with one hand as you whisk with the other.
5. Green onions can be substituted with chives or thinly sliced red onions.
6. If omitting boiled eggs from your potato salad, I recommend using only 1/4 cup of mayo.
7. Extra mayo can be stored in the fridge and used for all sorts of different recipes! Use as a sandwich/burger spread, in a dip, when making creamy coleslaw, or in place of butter on a grilled cheese! This mayo is also perfect for tuna, chicken, egg, or chickpea salad sandwiches!