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 egg free alternative.
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. For egg free mayo options, visit the Egg Substitutes page.
I made this salad for a birthday party and it received rave reviews (from the food allergic and non-food allergic alike!) Enjoy!
This egg and dairy free potato salad is also free of soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish and is a perfect side dish for your next picnic!
- 2 pounds russet potatoes peeled
- 2 ribs celery finely chopped
- 1/4 cup onion finely chopped
- 1 cup "safe" mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons white sugar
- 2 teaspoons prepared mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pepper
- 1 teaspoon celery seed
- Salt to taste
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.
In a medium bowl, combine the "safe" mayonnaise, relish, sugar, mustard, vinegar, pepper, celery seed 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.
Nutrition Facts: Serving size: 1/2 cup calories: 240, total fat: 20 grams, saturated fat: 3 g, cholesterol: 0 mg, sodium: 595 mg, potassium: 452 total carbs: 17, fiber: 1 g, sugar: 3 g, protein: 2 g