You might expect potato salad to be off limits if you have an egg or dairy allergy but with an alternative mayo, you can make a salad that rivals the real thing. This egg and dairy free potato salad is similar to traditional recipes but, rather than regular mayo, calls for an alternative of your choosing. Egg free mayo (often containing soy as an alternative) has a different texture than regular mayo but, when added to potatoes and other ingredients, the texture is not noticeable. This salad was served at a family gathering and received rave reviews (from the food allergic and non-food allergic alike!)
2 pounds russet potatoes
2 ribs celery, finely chopped
1/4 cup onion, finely chopped
1 cup "safe" mayonnaise (we like Nasoya but it is soy based)
2 tablespoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1/2 teaspoon pepper
1 teaspoon celery seed
Salt to taste
1) Bring a large pot of water to boil. Add salt and potatoes and cook over medium low heat until tender but firm, about 15 minutes. Drain water, allow potatoes to cool and chop into pieces (about 1 inch square). Place potatoes, celery and onion in a large bowl and combine.
2) In a medium bowl, combine the "safe" mayonnaise, relish, sugar, mustard, vinegar, pepper, celery seeed and salt. Add the dressing mixture to the potatoes, onion and celery and mix until they are coated with dressing. Refrigerate for two hours before serving (overnight would be even better) Before serving, sprinkle the top with paprika if desired.