This egg and dairy free potato salad is free of the most common allergens but is still as good as the classic side dish. 

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My son's birthday is in July so every year we have a little get together with family to celebrate. The menu has often included grilled burgers, watermelon or some other fruit, and fresh veggies. What was missing? Well, the side dish that goes perfectly with an outdoor barbecue. Potato salad!

? The ingredients

Potato salad typically includes mayonnaise which is made with egg yolks. Some recipes use yogurt to reduce the amount of mayo used making it a lower fat option.

For those with dairy and egg allergies or who are following a vegan diet, these ingredients are off the table, literally.

To make a delicious potato salad without eggs and dairy, the key is finding an egg free mayonnaise.

When I first made this dish, egg free mayo was limited to Spectrum brand. Spectrum still makes an egg free, vegan mayonnaise but it does contain soy.

Another option that is soy and egg free is Follow Your Heart Veganaise. Ingredients include

Expeller-Pressed High-Oleic Safflower Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Pea Protein, Sea Salt, Mustard Flour, Lemon Juice.

The egg free mayo that I find to be most available at the regular grocery store is Hellman's Vegan Mayo. I think the texture and taste are very similar to regular mayonnaise. Not only that, but it is another soy free option!

The ingredients include:

Sunflower Oil, Water, Modified Food Starch (Potato, Corn), Distilled Vinegar, Contains 2% Or Less Of Each Of The Following: Sugar, Salt, Lemon Juice Concentrate, Sorbic Acid And Calcium Disodium Edta (Used To Protect Quality), Natural Flavor, Paprika Extract.

For more egg free mayo options, visit the Egg Substitutes page.

? Recipe tips

To make this dish, you start with potatoes! I use russet potatoes even though I have read this isn't the best choice because they tend to fall apart. I just make sure not to overcook them and they're just fine.

Scrub the potatoes well to get off all the dirt. If you don't like peelings in your potato salad, you can easily peel them after they are cooked. I personally hate peeling potatoes so I like to take the easy way out!

Cut the potatoes in half, put them in a large pot, and cover with cold water. This will help them to cook evenly. Bring the water to a boil and then reduce the heat to low. Cover the pot and let the potatoes simmer for about 20 minutes.

The trick to a good potato salad is to not overcook the potatoes. You want the potatoes to be firm but not mushy. If you can insert a knife into the potato fairly easily, they are ready. You want to avoid cooking them so much that the potato breaks apart.

When the potatoes are tender (but not mushy!), drain them and let them cool. You can put them in a bowl and place them in the refrigerator to speed up this process. Once they're cool, you can peel them. The peelings will come off pretty easily with a little help of a paring knife.

Next, cut up the potatoes into 1 inch cubes. Now you're ready to add the rest of the ingredients!

If you really want to avoid using a lot of dishes, you can just throw the remaining ingredients right into the bowl with the potatoes and mix it all up. The more you mix the salad, the more the potatoes break down so it's better to mix up the mayo and seasonings separately and pour over the potatoes, onion, and celery to mix.

This is best served an hour or two after making (overnight is even better!) You can garnish with a little sprinkle of paprika if you'd like!

? Birthday party menu

Looking for some summertime menu inspiration? This is one of our birthday celebration menus:

• Hamburgers on buns or in a lettuce wrap
• Potato salad (duh!?)
• Watermelon cubes
• Veggie tray with carrots, sliced peppers, broccoli, cauliflower, and cherry tomatoes
• Hummus
• Allergy free birthday cake!

Enjoy!

📖 Recipe

Egg and Dairy Free Potato Salad

Kristi Winkels, RDN, LD

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!

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Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course Salad

Servings 8 (½ cup) servings

Calories 240 kcal

Ingredients

  

1x2x3x

• 2 pounds russet potatoes about 4 large
• 3 ribs celery finely chopped
• ¼ cup onion finely chopped
• 1 cup egg free mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon granulated sugar
• 2 teaspoons mustard
• 1 tablespoon vinegar
• ½ teaspoon pepper
• 1 teaspoon celery seed
• Salt to taste

Instructions

 

• 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. Remove the peelings, if desired, 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.

Notes

Nutrition Facts: Serving size: ½ 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

Nutrition

Calories: 240kcal

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A classic Thanksgiving dish, green bean casserole is usually made with dairy and wheat-filled ingredients. This version is free of the top 8 allergens but still delicious enough for any feast!

Green bean casserole was always part of our Thanksgiving feast when I was growing up. In fact, it was one of the dishes my mom would have us kids make because it was so easy to put together!

Going just from memory (so don't quote me on this!) it was just two cans of french cut green beans, a can (or two?) of condensed cream of mushroom soup, maybe a little milk added to the mixture, and we topped it off with fried onions from a can. Easy but oh, so good!

Our first year with food allergies, I hosted Thanksgiving and I was set on making the same dishes we always had growing up but with an "allergy free" twist. It had to be safe for everyone but still delicious!

How to make green bean casserole

The green beans

I use frozen, cut green beans instead of canned. I just like the texture better. You can use fresh green beans or canned if you like. It will only affect the texture of the dish. Whatever you use, they get tossed in a 3-quart casserole dish.

The creamy sauce

My original recipe utilized allergy friendly cream of mushroom soup that I would prepare in advance and freeze. The recipe is really delicious but I found that I could take a bit of a shortcut and make a dairy-free cream sauce instead.

To do this, you start with a medium saucepan and melt some dairy free margarine (we like Earth Balance) in the pan over medium heat. If you don't have Earth Balance, you can really use any type of fat, even liquid oil like olive oil will work here. If you use oil, just heat it up in the pan a bit.

Next, you are going to make a roux which is a mixture of fat and flour. Sprinkle the flour over your melted margarine (or heated oil) and whisk it until it is smooth. Then continue to whisk for a minute.

Finally, you whisk in gluten-free broth and dairy free milk making sure to incorporate all of the flour/fat mixture. Continue to cook over medium heat until the mixture is thickened and bubbly. Add the nutmeg, thyme, and pepper to the sauce and then pour it over the green beans and stir to combine.

The topping

You're not done yet! This casserole is traditionally topped with fried onions that add flavor and crunch to the dish.

When I made this dish originally, I couldn't find a wheat-free option so I opted to just top my green bean casserole with corn flakes. I know, I know...not the same! I guess I was going for that crunch.

This revised recipe includes making your own wheat-free "fried" onions that are actually baked. It's a little more work but totally worth it in my opinion. The nice thing is you can make them ahead of time and store them in an airtight container for a few days.

Here's how you do it.

• Cut your onions in half and then slice them thinly.

• Next, they get coated in a mixture of flour, cornmeal, and salt. Drizzle about two tablespoons of oil over them, toss them to distribute the oil, and then pour them onto a baking sheet.

• Bake them in a 425-degree oven for 30 minutes or until they are golden brown and crispy. Be sure to check them every 10 minutes or so and give them a stir. when they are browning, it's time to take them out. I have gone a little too long and gotten some burned pieces. If that happens, you can just pick them out but it's best to avoid it altogether!

That's all there is to it! Add the onions to the casserole at the last 5 minutes of baking.

Serving suggestions

This dish is always on our Thanksgiving menu but it doesn't have to be just for Thanksgiving!

Serve it alongside a roasted chicken or baked chicken breasts and mashed potatoes.

Even though green beans are vegetables, I like to have another vegetable like mixed greens with cranberry vinaigrette to really round out the meal! I guess I just really like vegetables!

Enjoy the green bean casserole!

Related recipes

📖 Recipe

Allergy Friendly Green Bean Casserole

Kristi Winkels, RDN, LD

This classic Thanksgiving dish is still delicious with an allergy friendly twist.

5 from 1 vote

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Prep Time 20 mins

Cook Time 40 mins

French fried onion cook time 30 mins

Total Time 1 hr 30 mins

Course Side Dish

Cuisine American

Servings 8

Calories 185 kcal

Ingredients

  

1x2x3x

For the fried onion topping:

• 2 large onions
• ¼ cup gluten-free all-purpose flour
• 2 tablespoons cornmeal
• ½ teaspoon salt
• 2 tablespoons canola or grapeseed oil

For the casserole

• 2 12 ounce bags cut frozen green beans, thawed
• ¼ cup dairy-free margarine such as Earth Balance
• ¼ cup gluten-free all-purpose flour
• 1-½ cups gluten-free chicken broth such as Kitchen Basics
• ½ cup dairy-free milk
• ⅛ teaspoon ground nutmeg
• ½ teaspoon dried thyme leaves
• ½ teaspoon black pepper

Instructions

 

For the fried onion topping:

• Preheat the oven to 425° F. Cut the onions in half and then into thin slices; place in a medium-sized bowl. In a small bowl, combine ¼ cup flour, cornmeal, and salt. Pour over the onions and toss to coat. Transfer the coated onions to a baking sheet. Drizzle onions with the oil and toss to distribute it throughout the mixture.
• Bake at 425° F for 30 minutes or until golden brown, stirring every 10 minutes. Do not overbake!
• Remove from the oven and allow to cool. Transfer to an airtight container for future use or set aside until you're ready to top the casserole.

For the casserole

• Preheat oven to 350° F. Put the thawed green beans in a 3-quart casserole dish.
• In a medium saucepan, melt the margarine over medium-high heat. Sprinkle ¼ cup flour over the margarine and whisk until smooth; cook while stirring constantly for one minute. While whisking, gradually add the broth and milk to the pan making sure to incorporate all of the flour and margarine mixture. Cook over medium heat until thickened and bubbly. Stir in the nutmeg, thyme leaves, and pepper. Pour over the green beans and stir well to combine.
• Bake at 350° F for 25-30 minutes or until warm and bubbly. Top the casserole with the prepared onions and bake another 5 minutes. Serve immediately or keep warm until ready to serve.

Notes

Nutrition facts for ½ cup serving: Calories: 185, Total fat: 9 grams, saturated fat: 1.5 grams, trans fats: 0 grams, cholesterol: 0 mg, sodium: 240 mg, total carbohydrates: 21 grams, dietary fiber: 3.5 grams, sugars: 5.2 grams, protein: 3 grams.

Nutrition

Calories: 185kcal

Keyword dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, thanksgiving, tree nut free, wheat free

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